Gilthead Bream From the Baking Tray

for a baking tray, greased.

Tapenade: chop olives, anchovies, capers and parsley. Add garlic, oil and juice of one lemon, mix well, season.

Herb oil: coarsely chop parsley, mix with garlic and oil.

Fish: rinse cooled inside and out, dry with kitchen roll, drizzle inside and out with juice of one lemon, season. Spread tapenade evenly into fish, brush both sides with herb oil, set aside to cool with lid closed.

Serve: Cut zucchini diagonally into slices about 5 mm thick, mix with a little herb oil, set aside. Cut potatoes in half lengthwise, mix with the remaining herb oil, place on the prepared baking sheet.

Roast in the oven: ten min in the middle of the oven heated to 220 °C. Push potatoes to the edge, place fish in the middle, continue roasting for ten min. Add zucchini, roast for about ten min, season potatoes and zucchini with salt.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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