Eggplant and zucchini cut into slices and pepper into large pieces. Tomatoes cut into circles. Parsley chop onion. In a bowl, pour olive oil, sprinkle salt, add chopped parsley, black pepper, thyme and oregano. Vegetables are seasoned with this mixture and roast in a dry pan (without tomatoes). Should be roasted until a nice golden color. Remove to a bowl and add to the pan flavored tomatoes. Bake on both sides briefly, because they are more fragile and remove the remaining vegetables. Fish sprinkle with salt and pepper, smeared with olive oil and a few drops of lemon juice. Bake on both sides in an oily pan. Parsley, olive oil and lemon juice to the sauce Strain into a deep bowl. In dish arrange the tomatoes on top courgettes, eggplants then finally fish and peppers. Serve garnished with the sauce, decorate with parsley and serve.