Potato-crusted sea bream with sautéed zucchini

Ingredients

For 1 serving

• Sea bream180 g
• Potatoes180 g
• Zucchini180 g
• Rosemary2 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: May – September

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes and slice them paper-thin, almost transparent, on a mandoline; pat them dry with a tea towel.
2. Lay the sea bream fillets skin side down in a lined baking tray and salt them lightly.
3. Cover them with the potato slices overlapping like fish scales; sprinkle with chopped rosemary and salt and drizzle with half the oil.
4. Bake for 20 minutes, until the potatoes are golden and crisp at the edges.
5. Meanwhile wash and trim the courgettes and slice them into thin rounds. In a frying pan heat the remaining oil with the crushed garlic over medium heat and sauté the courgettes for 8 minutes, until tender and golden; season with salt and pepper.
6. Serve the bream with the courgettes alongside.