Sea bream and zucchini gratin

All parts of the zucchini are edible, including its tender skin and delicately flavoured flowers. The flowers are often eaten stuffed or deep -fried. Zucchini are rich in vitamin C, which boosts the body’s immune system and helps wounds to heal.

From l’Encyclopédie visuelle des aliments

Ingredients for 4 portions

  • 4 fillets of sea bream (or other fish)
  • 2 tbsp. butter
  • 1 shallot, finely chopped
  • 2 medium zucchini, diced
  • 1 tbsp. parsley, finely chopped (optional)
  • 1/2 cup cooking cream 35%
  • 1/2 cup grated cheese
  • Salt and pepper to taste

Preparation

  1. Preheat the oven to broil.
  2. In a frying pan, melt the butter over a medium-high heat. When the butter starts to colour, add the bream fillets and cook for 2 minutes on each side. Transfer to a gratin dish.
  3. Using the same frying pan, sauté the shallot and zucchini for 2 minutes. Add the parsley and cook for a further 2 minutes. Add the cream and allow the sauce to thicken until it coats the back of a spoon.
  4. Pour the sauce over the fish and sprinkle with grated cheese. Season.
  5. Place under the broiler for a few minutes until the cheese is bubbling and golden brown. Serve right away.

Recipe from l’Encyclopédie des aliments

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