Ingredients
Fillets of 2 sea breams
2 sprigs of thyme dried
20 ml Olive oil
Salt
Black pepper
Ingredients for puree
1 onion dry
8 pieces of moderate zucchini
20 ml Olive oil
1 dried thyme
200ml vegetable broth
Salt
Black pepper
Method
- Prepare the sea bream, season well with salt and pepper. Pick the thyme and chop finely. Then rinse well with olive oil and place them in the refrigerator to marinate for half an hour.
- For the purée, peel the zucchinis and cut them into big chunks. Cook in boiling salted water until tender. Chop the onion and put it in a pan of olive oil. Then add the thyme, salt, pepper, stir and pour the vegetable broth hot.
- Place the pieces of fish on a baking paper, close and bake for 6-7 minutes in a preheated oven at 180 °C. Once the skin is well browned, turn the fillets over and cook the other side, the whole process should take no more than 5-6 minutes.
- To serve, spoon the purée on to warmed plates, make a hollow in the center. Pour the sauce around the purée, place the fish on top.
