Remove the skin from the onions and cut them into noodles, remove the core from the peppers and cut them into large cubes. Cut zucchini and melanzani into thick slices. Remove the peel from the carrots and cut them lengthwise into slices. Squeeze each garlic clove from the bulb, but do not remove the skin. Spread all the vegetables evenly on a baking sheet, season with vegeta, pepper, salt, thyme and oregano. Add a sprig of rosemary and drizzle with olive oil.
Place the 4 salted fish over the vegetables and cover the entire tray with aluminum foil. Roast in the heated oven at 180 to 200 °C for 20-half hours.
Remove the peel from the cooked potatoes and cut them in half. Heat olive oil in a frying pan, fry potatoes in it. At the end add a little bit of garlic and rosemary, season with salt.
Arrange sea bass with vegetables and garlic-rosemary potatoes on plates.
Erwin Simmer, 5020 Salzburg
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!