Whole fish roasted with a medley of vegetables
Roast
Roasting
My Mom loved to serve this dish in late summer and early fall, when all the vegetables were the tastiest. In other seasons she would use mostly root vegetables, but eggplants and tomatoes were always present fresh or preserved. <br />I remember every time when Mom was putting the fish into the oven, she would tell me the same story; how in the old times it would be roasting in a wood burning oven, and how much more beautiful it looked and tasted. I get emotional many times when cooking or baking in my kitchen, because it reminds me of the happy times with my dear mother in the kitchen. Now I am a mother and grandmother, and often serve this dish with some very little additions. <br />My Mom used to make a sauce just with vinegar, oil, sugar, and finely grated garlic, close to a Mignonette Sauce. I like to prepare a Lemon Sauce for the fish, and serve it in a nice sauce boat. <br />
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