• Portion sea bream
  • 2 tablespoons olive oil extra-virgin
  • 2 cloves garlic
  • 1/2 tablespoon of bread crumbs
  • 1 handful of parsley
  • a few basil leaves
  • salt
  • pepper

Scale the bream scraping it from tail to head with a knife. Cut the fins and cut a long gash on its belly, then gut it. Remove the gills and wash the bream under running water; 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 degrees. Wash the zucchini, remove tops and bottoms and cut into slices of about three mm. Peel the garlic and chop finely, together with parsley and basil. Put a nonstick pan on the fire with two tablespoons of olive oil and, as soon as it is hot, add the prepared mixture. Stir for about half a minute and add the zucchini. Sauté for a few minutes in the pan, on high heat and stirring almost constantly, then place in an oval baking dish forming a smooth layer. Place the sea bream on top, brush it with oil and place the baking dish in the preheated oven, cook for about half an hour. After a quarter of an hour, turn the bream over and very lightly sprinkle with bread crumbs so that it forms a nice crunchy skin when done. To make it scrumptiously golden turn on your oven's grill for a minute before the fish is done. Serve the bream hot or warm.

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