It is the time of the year for the wonderful grey weakfish (mylokopi in Greek) which has a whitish firm flesh and complex taste.
I fillet the fish and leave it in olive oil for an hour or so. In the meantime, I prepare my vegetables.
I put them all in a big baking tray, sprinkle generously with olive oil and cook them in the oven for 45 minutes at maximum heat, so that most of the moisture goes away but the vegetables retain their shape and texture. A key to the success of the dish is the taste of the vegetables. I therefore add in the middle of the cooking time some fish stock to enhance the flavor. It works!
Note that I do not use tomato in the mix. This is because I use fried slices of tomatoes sprinkled with parsley as a component of the dish. Ideally, it would be green fried tomatoes, but it is hard to find green tomatoes in the Greek market, so I had to do with the available red ones!
It is time to sauté the fish. Very high heat, skin side down, two minutes maximum on the skin side, 30 seconds on the other side, and out. Serve immediately on a bed of a sauce made with the fish stock (head and all bones) and the vegetables in it (onions, carrots).
It is an extremely light and tasty dish, that will satisfy almost everyone.