Mediterranean gurnard in the microwave

Preparation:

Preparation: Remove the outer leaves from the fennel and cut the heart into julienne strips. Peel and wash the celery sticks and carrots and, with a thin knife, cut them into thin slices. Combine the vegetables in a bowl, sprinkle them with knobs of butter, add salt, flavor with the oregano and put them in the microwave for 5 minutes at medium power then, when they are ready, set them aside. In the meantime, peel, wash and cut the courgettes, tomatoes and aubergines into slices. Arrange the vegetables, overlapping each other, on the bottom of a baking dish. Drizzle with 2 tablespoons of oil, perfume with the washed thyme leaves and cook for 5 minutes at maximum power. In the meantime, clean the gurnards, wash them and dry them with kitchen paper. Remove the pan from the oven, place the fish on the bed of vegetables, season with salt and pepper and cook for another 15 minutes at maximum power. Arrange the celery, carrots and fennel cut into julienne strips next to the tub gurnards, cook for another 1' at maximum power and grill for 2' before serving. Serve immediately.