Cooking on board: Oven-baked Sarago with Eggplant and Zucchini

We are sailing in the Maddalena archipelago on the north side of Sardinia in the Mediterranean. The galley on board is very limited, but last night we anchored in a bay away from any village with restaurants.

The view on the island of Caprera is worth it.

And in the morning before we left for this place, I went ashore with the dinghy to go to the pescheria (fishmonger) and bought some Sarago (there are two on the left in this photo). We see those dishes all the time when snorkeling, and so I was wondering what they would taste like. It turned out that they have a very nice flavor, slightly similar to sea bream (orata) but more elegant.

I also went to the local market in Golfo Aranci to acquire some fresh produce.

This included small round purple eggplants…

…as well as small zucchini.

I sliced the eggplant thickly and sprinkled the slices with salt to draw out the juices.

The zucchini I cut in quarters lengthwise, and then I removed the seeds with a small spoon.

Then I sprinkled them with salt on the cut side to draw out the juices.

I patted the zucchini dry with paper towels and arranged them in an oven dish in a single layer, tossed with olive oil.

Then I roasted them in the boat’s gas oven until they were browned and slightly crispy.

The eggplant slices were given the same treatment.

Since the boat’s gas oven didn’t have a thermostat, I checked regularly to see if they were done.

I patted the fish dry with paper towels and seasoned them with salt.

I arranged the fish in a baking dish and rubbed them with olive oil.

I baked the fish for 10 minutes, then I turned them…

…and baked them for 10 minutes more.

Meanwhile, I chopped the roasted eggplant and zucchini, and tossed them with extra virgin olive oil, freshly ground black pepper, and minced fresh flat leaf parsley.

When the fish was ready, I plated it with the lukewarm vegetables.

Wine pairing

Since we are on Sardinia, we had a Vermentino with it and it was excellent.

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9 thoughts on “Cooking on board: Oven-baked Sarago with Eggplant and Zucchini

  1. You’ll remember these days and nights all the cold and dark winter in Amsterdam. You know how to create fabulous experiences even if not in a three-star restaurant ! Thanks for sharing . . .

    Liked by 1 person

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