PREPARING SEA BREAM WITH ZUCCHINI

Preparation:

Scale the sea bream by scraping from the tail to the head with a knife. Cut off the fins, make a long incision along the belly, and gut the fish. Remove the gills and wash the sea bream under running water, then pat it dry with kitchen paper.

Make two parallel incisions on each side of the fish and season it with salt and pepper. Preheat the oven to 200°C.

Wash the zucchinis, trim the ends, and cut them into slices about 3mm thick.

Peel the garlic cloves and finely chop them with the parsley and basil. Heat a non-stick pan with two tablespoons of oil, and once hot, add the chopped herbs and garlic.

Stir for about half a minute, then add the zucchini. Stir-fry them for a few minutes on high heat, stirring almost constantly, then transfer them to an oval baking dish to form a level layer.

Place the sea bream on top, after brushing it with oil, and place the baking dish in the preheated oven. Bake for just over 30 minutes. After about 15 minutes, flip the sea bream and lightly sprinkle it with breadcrumbs, allowing the skin to form a golden crust by the end of cooking. If necessary, switch on the grill for a minute before removing the dish from the oven. Serve the sea bream hot or warm.