2 pounds black cod, skinned
1 onion, thinly sliced
2 eggplants, thinly sliced
1 zucchini, thinly sliced
1 yellow zucchini, thinly sliced
1 tomato, thinly sliced
2 tablespoons olive oil
1 red pepper, seeded and diced
1 clove garlic, minced
4 sprigs fresh thyme
2 tablespoons butter, cubed
Sea salt and freshly ground pepper
Bunch of fresh basil, leaved picked
Bunch of fresh chives, cut into 1-inch sticks
Bunch of fresh parsley, leaves picked
Bunch of celery leaves
Bunch of fresh chervil, leaves picked
Bunch of fresh dill, coarsely chopped
1 teaspoon white balsamic vinegar
1 teaspoon olive oil
Salt and freshly ground pepper
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