Mediterranean Vegetable Pasta Salad with Dorade Fillet

Pasta dishes are always a good idea!

Mediterranean vegetable pasta leaf salad: Cut the peppers in half, remove the core. Place the halves on a baking tray brushed with olive oil and cook in a heated oven at 160 degrees for 20 minutes. Then remove, cover with a wet dishcloth, cool slightly and carefully peel off the skin. Rinse zucchini and melanzani, cut ends into small pieces and cut into thick slices.

Heat olive oil in a frying pan and roast the zucchini and eggplant slices on both sides. Add the rosemary, thyme and garlic and season with salt and pepper.

Cut the onions in half and heat the olive oil in a frying pan. Sprinkle in the sugar and lightly caramelize. Sauté the onion halves in it, extinguish with balsamic vinegar and pour in red wine.

Cook until the liquid is completely reduced and the onions are cooked. Then season with salt and pepper.

Cook the pasta in salted water until al dente, cool and add to the vegetables and red onions in a large bowl. Mix the olive oil with salt, lemon, balsamic vinegar and pepper.

Fold the cocktail tomatoes into the Mediterranean Vegetable Pasta Leaf Salad and marinate with the marinade.

Roasted dorade: Scale the dorade, remove the fillets and free them from the bones, season with salt and pepper.

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