Ingredients
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Ingredients for the caramelised onions
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3 red onions, thinly sliced
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1 tablespoon olive oil
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1 teaspoon fresh thyme
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1 teaspoon sweet paprika
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1 teaspoon balsamic vinegar
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1 teaspoon honey
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Ingredients for the vegetable Tian
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3 tomatoes, thinly sliced
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2 aubergines, thinly sliced
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2 courgettes, thinly sliced
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3-4 sprigs of fresh thyme
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Olive oil
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Sea Salt
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Ground black pepper
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Ingredients for the Sea Bass
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2 medium size Sea Bass
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3-4 sprigs fresh rosemary
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2 cloves garlic
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1 tablespoon olive oil
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Sea Salt
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Ground black pepper
Instructions
Purchase the fresh Sea Bass from one of the Blue Island Fish Markets.
Fry the onions until soft in olive oil in a deep frying pan. Add the thyme, paprika, balsamic vinegar and honey. Fry on a low heat for another 10 minutes until they caramelise. Once the onions have cooled, spread them out in a baking dish.
Then put the vegetables in alternately, one by one; until the tomatoes, aubergines and courgettes fill the dish.
Place the sea bass on a plate and stuff their bellies with rosemary and garlic. Season with salt and pepper and place the sea bass in the baking dish, on top of the vegetables. Drizzle with olive oil and cover the baking dish with baking paper and aluminium foil.
Bake in a preheated oven at 170°C for 20 minutes. Then uncover the baking dish and continue baking for another 10 minutes, increasing the temperature to 190°C.
Serve in the baking dish.
