Olive Fish Pan with Onion, Melanzani and Zucchini

Rinse mackerel inside and out, dry. In the belly cavities sprinkle a little bit of juice of one lemon, salt and pepper. Spread half of the kitchen herbs evenly inside. Insert skewers into the belly openings and brush with the juice of one lemon. Cover and marinate in the refrigerator.

Clean and rinse the melanzani, cut into finger-thick slices, season the slices with salt on both sides. Pull. Remove the skin from the onion, cut into narrow rings. In a not too small Reindl with 3/5 of the oil, sauté for five minutes until soft. Dry and dice the slices of melanzana, clean and slice the zucchini. Add both to onion form, sprinkle gyros spice on top. Sauté for 10-15 minutes, gradually adding a little white wine, finally add the olives and sprinkle with the remaining kitchen herbs.

While the vegetables are cooking, dry the fish, season with salt and pepper, heat the remaining oil with garlic and sage in a coated frying pan.

Add fish and cook over low medium heat for 6 to 8 min per side, turning carefully. Arrange on top of vegetables.

Deglaze and loosen gravy with a dash of white wine, boil a tiny bit, spread evenly over fish and vegetables, bring to table garnished with lemon quarters, if desired.

TAKE.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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