'Any preferred fish species (e.g. sea bass, cod, or hake), cut into portions'
'2 cloves of garlic, minced'
Salt and black pepper to taste
'1 tablespoon of chopped rosemary'
'1 tablespoon of chopped thyme'
'1 tablespoon of chopped oregano'
Olive oil
For the Sanfaina Topping:
'1 small onion, finely chopped'
'1 red bell pepper, cut into 4 parts'
'1 eggplant, cut into cubes'
'2 tomatoes, peeled, seeded, and cut into cubes'
'1 sprig of rosemary'
Salt to taste
'Any preferred fish species (e.g. sea bass, cod, or hake), cut into portions'
'2 cloves of garlic, minced'
Salt and black pepper to taste
'1 tablespoon of chopped rosemary'
'1 tablespoon of chopped thyme'
'1 tablespoon of chopped oregano'
Olive oil
For the Sanfaina Topping:
'1 small onion, finely chopped'
'1 red bell pepper, cut into 4 parts'
'1 eggplant, cut into cubes'
'2 tomatoes, peeled, seeded, and cut into cubes'
'1 sprig of rosemary'
Salt to taste
Cut the fish into portions, then rub with garlic and season with salt, black pepper, rosemary, thyme, oregano, and olive oil
Place 1 tablespoon of olive oil in a baking dish and arrange the fish pieces on top
Bake in the oven, turning once
Make the Sanfaina Topping: heat 3 tablespoons of olive oil in a pan
Add the onion and cook until lightly browned
Then add the bell pepper, eggplant, and tomato, stirring occasionally to prevent burning at the bottom
Finally, stir in rosemary and salt
Arrange the fish pieces in the center of the baking dish and surround with the Sanfaina Topping
