1 whole fish of your preference (roballo, badejo, namorado etc.), cut into pieces
2 cloves of garlic mashed
salt and black pepper to taste
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1 tablespoon chopped oregano
olive oil
For the 'Sanfaina':
1 diced onion
1 red bell pepper cut into 4 parts
1 zucchini cut into small squares
1 eggplant cut into small squares
2 seedless tomatoes, cut into small squares
1 sprig of thyme
salt to taste
1 whole fish of your preference (roballo, badejo, namorado etc.), cut into pieces
2 cloves of garlic mashed
salt and black pepper to taste
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
1 tablespoon chopped oregano
olive oil
For the 'Sanfaina':
1 diced onion
1 red bell pepper cut into 4 parts
1 zucchini cut into small squares
1 eggplant cut into small squares
2 seedless tomatoes, cut into small squares
1 sprig of thyme
salt to taste
Cut the fish into pieces, mash garlic and season with salt, black pepper, thyme, rosemary, oregano, all chopped finely
Place 1 tablespoon of olive oil in a baking dish and arrange the fish pieces on top
Put it in the oven to bake, turning it once
Make the 'Sanfaina': place 3 tablespoons of olive oil in a pan
Add the onion
When it's slightly golden, add the bell pepper, zucchini, and eggplant
Finally
add the tomato, thyme, and salt, mixing to prevent burning at the bottom
Arrange the fish pieces in the middle of the baking dish and the 'Sanfaina' around it.
