Baked gilthead with aioli

Baked gilthead with aioli

Baked gilthead with aioli is prepared with oven vegetables. Preheat baking oven to 200° C. Brush a baking tray with some oil. Scale the gilthead, rinse and dry. Season inside and outside with pepper and salt. Place 4 rosemary twigs in the abdominal cavity. Place the gilthead on the edge of the sheet. Rinse potatoes, dry, cut into slices and mix with 1 tablespoon of oil. Mix with salt and chilli powder. Spread on the tray. Bake for 20 minutes on the middle shelf. Dice the eggplant and fill into a bowl. Add roasted paprika, onion slices and garlic slices. Mix with 1 tablespoon of oil. Season with salt and pepper. Pluck 2 rosemary twigs and add. Sprinkle baked gilthead with a little oil if necessary. Spread the vegetables on the tray. Bake for 10 minutes. Add the tomatoes and halved olives. Bake for 10 minutes. Serve baked gilthead with vegetables. Serve with aioli. Homemade aioli taste particularly good with it.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
796 kcal
33 g
58 g
50 g

(C)opyright by Marions Kochbuch