Instructions

First, thoroughly rinse the fish in cold water to avoid any 'mess' on it :) , then let the fish dry. Meanwhile, preheat the oven to 180 degrees, prepare a baking tray and cover it with aluminum foil. Place the fish on the prepared baking tray, as we want to season it well, salt and season the fish with Provençal herb mixture (available in stores) or alternatively, if you don't have this mixture, use individual herbs such as Rosemary, Basil, Marjoram, Thyme.

Insert Parsley into the cavity of the fish and drizzle with Olive oil. Turn the fish and make small incisions along the entire length of the fish (3-4 incisions are enough), then salt, season, and drizzle with olive oil. On the top part where we made the incisions, place 2 small slices of butter. Once the fish is ready, wrap it in foil from all sides to enclose the fish. Place the baking tray with the fish in the preheated oven and let it swim there for about 10-15 minutes at 180 degrees :)

Meanwhile, prepare the vegetables, cut cherry tomatoes in half, slice zucchini into rounds, and cut spring onion into strips of about 2 to 3 centimeters (The quantity depends on how hungry you are :D I had it as a dinner, so the side dish was just right). While you can chop the vegetables quickly and the fish still needs to swim, you can clean up the mess you made :D

Remove the fish from the oven and place the baking tray on a cutting board (do not place it on anything plastic as the baking tray is hot). Carefully unwrap the foil to access the fish. Once the foil is unwrapped on the baking tray, simply arrange the prepared vegetables around the fish (you can season to taste) and place the baking tray back in the oven, switching it to the grill mode.

Let the fish and vegetables grill in the oven for about 25 minutes to half an hour until the fish is nicely grilled on the top side and the vegetables are roasted but not burnt :) Once it's done, serve it on a plate and drizzle the fish with lemon. Enjoy your meal :)