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Roasted Whole Fish With Zucchini Trifolate

By chef Franco Luise

Delicate fish baked with zucchini Italian-style with garlic and herbs. An elegant dinner or weekend lunch.

37 min
Medium

12 min prep · 25 min cook

Roasted Whole Fish With Zucchini Trifolate
262 kcal · per serving
Protein 32g Carbs 8g Fat 10g
Ingredients

What you will need

5 items · serves 1
  • Whole Fish 0.5 pcs
  • Zucchini 0.5 pcs
  • Lemon 0.5 pcs
  • Garlic 1 clove
  • Parsley 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

9 steps · 25 min cook

  1. Prepare the Ingredients. Prepare all the ingredients and preheat the oven to 200 °C – from these we will cook step by step 🐟🥒✨

  2. Chop the Parsley. Finely chop the parsley

  3. Press the Garlic. Peel the garlic and press it

  4. Cut the Zucchini. Cut the zucchini into small cubes

  5. Clean the Fish. Scale the sea bass and rinse it thoroughly under cold water

  6. Score the Skin. Make small cuts on both sides of the fish's skin

  7. Season With Salt and Pepper and Fill With Lemon. Season the fish with salt and pepper and place lemon slices into the belly cavity

  8. Prepare the Baking Sheet and Bake. Put the zucchini, half of the parsley, garlic and a little olive oil on the baking sheet, season with salt and pepper and mix, place the fish in the center, drizzle it with oil and bake in the oven at 200 °C for about 20 minutes

  9. Serve With Parsley. Remove from the oven, sprinkle with fresh parsley and serve 🍽️✨

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