1 tablespoon of olive oil
1 teaspoon of crushed oregano
1 teaspoon of crushed thyme
1 teaspoon of crushed rosemary
2 cloves of garlic, minced
1 pound okra, cut into pieces (2 kg)
Salt, olive oil, and black pepper to taste
Sauteed Vegetables
3 tablespoons of olive oil
2 tomatoes, seeded and chopped
1 zucchini, sliced
1 bell pepper, sliced
1 onion, chopped
1 red pepper, sliced
1 sprig of rosemary
Salt to taste
1 tablespoon of olive oil
1 teaspoon of crushed oregano
1 teaspoon of crushed thyme
1 teaspoon of crushed rosemary
2 cloves of garlic, minced
1 pound okra, cut into pieces (2 kg)
Salt, olive oil, and black pepper to taste
Sauteed Vegetables
3 tablespoons of olive oil
2 tomatoes, seeded and chopped
1 zucchini, sliced
1 bell pepper, sliced
1 onion, chopped
1 red pepper, sliced
1 sprig of rosemary
Salt to taste
Mash the garlic onto the fish and season with salt, black pepper, rosemary, oregano, and thyme
Place the olive oil in a baking dish and arrange the okra pieces on top
Bake in a medium oven for 45 minutes or until the meat separates into flakes when pierced with a fork
Flip once and reserve
Sauteed
Pour the olive oil into a skillet and add the onion
When lightly browned, add the bell pepper, zucchini, and tomatoes
Finally, add the rosemary and salt and stir
Arrange the sauteed vegetables around the okra pieces and serve.
