Grilled dentex with mint-marinated zucchini and bread

Ingredients

For 1 serving

• Dentex200 g
• Zucchini1
• White wine vinegar5 g
• Bread50 g
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste

Contains: gluten, fish, sulphites,

In season: June – September

Method

1. Wash and trim the courgette and slice it lengthways about 5 mm thick. Heat a griddle or ridged pan over high heat until very hot.
2. Grill the courgette for 2–3 minutes per side, until soft and marked with dark lines.
3. Lay the slices on a plate and dress straight away with the vinegar, torn mint, half the oil and a pinch of salt; let them absorb the flavours while you cook the fish.
4. Pat the sea bream dry and salt it. Grill it for 4 minutes per side, starting skin side down, until the flesh is white and opaque right through.
5. Serve the fish with the marinated courgette, the remaining oil and the bread.