PREPARING SEA BREAM WITH ZUCCHINI

Ingredients:

• Portion-sized sea bream
• 2 tablespoons extra virgin olive oil
• 2 cloves of oil
• 1/2 tablespoon breadcrumbs
• 1 handful of parsley
• some basil leaves
• sale
• baby.

Preparation

Scale the sea bream by scraping it from tail to head with a knife. Cut off the fins and make a long cut on the belly, then scoop it out. Remove the gills, then rinse the sea bream under running water and pat dry with paper towels.

Make two parallel incisions on both sides of the fish and sprinkle with salt and pepper. Preheat the oven to 200°C (400°F). Wash the zucchini, trim them, and cut them into slices about 3 mm thick.

Peel the garlic cloves and chop them very finely along with the parsley and basil. Heat two tablespoons of oil in a nonstick pan and, as soon as it's hot, add the chopped garlic.

Stir for about half a minute and then add the zucchini. Sauté them for a few minutes in a pan over high heat, stirring almost constantly, then transfer them to an oval baking dish, forming an even layer.

Brush the sea bream with oil and place the dish in the preheated oven, baking for a little over half an hour. After about a quarter of an hour, turn the sea bream over and dust lightly with breadcrumbs so that a golden crust forms on the skin. If necessary, grill for a minute before removing from the oven. Serve the sea bream hot or warm.

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