1 eggplant, finely diced
2 tomatoes, diced
20 ml soy sauce
1 teaspoon chili sauce (optional for a spicy touch)
20 ml vegetable oil
1 handful of chopped fresh parsley
1 garlic clove, finely chopped Chopped
Preparation
Prepare the fish: Preheat the oven to 200°C (400°F).
Season the sea bream inside and out with salt, pepper, and your favorite herbs.
Stuff the fish with tomato slices, lemon slices, a sprig of rosemary, and a few sliced onions.
Place the remaining onions in a baking dish. Place the fish on top and drizzle with a little oil.
Cover with aluminum foil and bake for 25 minutes. Then remove the foil and let the fish brown for another 10 minutes until a light, aromatic crust forms.
Grandpa’s tip: The lemon slices and onions baked with the fish create steam and aromas that slowly penetrate the meat, enhancing the flavor without drying it out.
