4 parrot fish of 400 g
1 chopped tomato
1 small courgette cut into julienne strips
5 cloves of garlic
1/2 dl of olive oil
A few sprigs of coriander
Black pepper
Salt

Clean and halve the parrot fish, without removing the scales. Place the parrot fish in an oven dish, drizzle with half the oil and a little salt. Bake in a pre-heated oven at 200º C for 10 minutes. Crush the garlic in the mortar, with the coriander and the pepper. Gently fry the tomato, courgette and the crushed seasoning in the remaining oil. Spread the sauce on the fish. Bake the fish in the oven for a further 15 minutes and serve.