A Zucchini Coat for our Fish

A Zucchini Coat for Our Fish4

What to do on a raining Sunday? As you know I love cooking but sometimes I need to combine it with some visual art.

Walking around in the garden I saw some lemon balm growing, but it was not enough to prepare it with fish. I will have to wait a couple of weeks for this.

On hand I had some zucchini and for this reason I opted to prepare this Italian dish and bring some fancy food on the table. This ideas grew up at the same time with next project: Roses prepared with potatoes. I will let these for the next post.

I prepared this fish in foil basket to make it easier to transfer it in one piece and without loss of juices on the dish.

I prepared 3 portions, but feel free to adapt the ingredients quantities; it depends mostly on the size of them! I will give you the recipe for 2 portions.

It’s not difficult and the result looks amazing!

You need

  • 2 fish fillets


  • 2 zucchini, medium sized or 4 small ones
  • Olive oil to brush


  • 3 tablespoons chopped parsley
  • 2 tablespoons capers, drained
  • 6 basil leaves
  • 4 tablespoons olive oil
  • 4 tablespoons fresh lemon juice
  • Pepper to taste
  • Salt, only if necessary


  1. Bring lightly salted water to boil
  2. Slice zucchini thinly.
  3. Boil zucchini for 3 minutes, drain and set aside.
  4. Combine all the ingredients for the sauce blending them together; add salt only if necessary (please try first; capers are usually salted enough!)
  5. Prepare the foil baskets and place the filled on them (skin side down if any).
  6. Sprinkle with some sauce; I used about the half of it.
  7. Arrange zucchini slices on the filled like fish scales. Brush with some olive oil.
  8. Bake the fish at 200°C/400°F for about 20 minutes; less if the fillets are small and thin.
  9. Serve with boiled potatoes and the remaining sauce.

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