Rinse the fish inside and out with cold water, pat dry. Cut the fish at an angle about 5 mm deep three times on both sides. Slice the garlic lengthways and stick it into the incisions. Season the fish belly with salt and pepper. If you have, roughly pluck the sage and add it or other spices / herbs (e.g. fish spice, garlic spice ) as you like.
Cut the zucchini and carrots into strips and place on a baking tray lined with baking paper. Salt and cover with aluminum foil. Fry in the middle in an oven preheated to 180 ° C for about 10-15 minutes.
After these 10-15 minutes, take out the tray and remove the aluminum foil. Place the fish on the vegetable tray and drizzle with olive oil. Put it back in the oven and finish cooking for another 20 minutes.
Until the fish is ready, cook the cabbage stalk, cut into strips about 1.5 mm wide, in hot salted water. Drain the water and arrange the cabbage stalk with the fish and vegetables on a plate.
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