INGREDIENTS

• 1 kg 7 THALASSES redfish
• 3 medium courgettes, quartered
• 100 g grape tomatoes
• 4 spring onions, halved
• 2 large aubergines, cut into six
• 100 ml extra virgin olive oil
• 100 ml soy sauce
• 10 basil leaves
• flower of salt
• pepper

METHOD

Thaw the fish overnight in a colander in the refrigerator. Scale and score with a sharp knife.

Heat the olive oil in a non-stick frying pan until hot. Sauté the vegetables for five minutes. De-glaze with the soy sauce and add the salt, pepper and basil leaves.

Transfer the vegetables along with any liquid to a sheet of parchment paper in an oven dish. Place the fish on top, brush with olive oil, and sprinkle with flower of salt and pepper. Close the edges of the parchment paper carefully so that none of the ingredients can escape. Bake in a pre-heated fan oven at 190°C for 20 minutes.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni