Turbot and Scallops

Ingredients:

- 1 Turbot
- 4 scallops  
- 2 onions
- 8 desalted capers
- 1 aubergine
- 1 red pepper
- 1 courgette
- salt + extra virgin olive oil

Preparation:
1) Clean the turbot and wash it, fill it with capers and seasoning for the fish.
2) Wash and cut all the vegetables.
3) The scallops are detached from their shell and washed separately, the shell is also washed. Personally I do this because in this way I'm sure that there is no sand left in the scallops. The sauce for the scallops is prepared by mixing the breadcrumbs with the garlic sauce, rosemary + salt and extra virgin olive oil. Each scallop is covered with this mixture, then placed in its shell.

4) Use 2 baking trays, one for the turbot and the other for the scallops. Add the vegetables to each. Bake at 200°C for 40 minutes. Turn the vegetables occasionally.

5) To serve the turbot you must first remove the skin from the upper part and then put the turbot pulp on the plate.
Remove the central part with the thorns and proceed to remove the turbot pulp. After serving, season the fish with lemon juice squeezed with a juicer.