Sea bream fillets with zucchini scapece and bread

Ingredients

For 1 serving

• Sea bream180 g
• Zucchini200 g
• White wine vinegar1 tablespoon
• Mint4 g
• Garlic1 clove
• Bread60 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, sulphites,

In season: June – September

Method

1. Heat a grill or griddle pan over medium-high heat. Wash and trim the courgettes and cut them into rounds about half a centimetre thick; grill for 2 minutes per side, until soft and marked.
2. Put them in a bowl with the white wine vinegar, the torn mint leaves, the peeled and thinly sliced garlic, half the oil and a pinch of salt; toss and leave for 15 minutes to take on the flavours.
3. Pat the sea bream fillets dry, check for bones and season lightly with salt and pepper.
4. Heat the remaining oil in a non-stick pan over medium-high heat and cook the bream skin side down for 3 minutes, pressing the fillets with a spatula for the first few seconds so they don't curl, until the skin is crisp; turn and cook for 1 minute.
5. Serve the bream with the scapece courgettes and their dressing, with the bread on the side.