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