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Ingredients
Sea Bream with Summer Squash and Lettuce
- Ingredients
- 4 Sea bream fillets (with skin)
- salt
- freshly ground peppers
- 5 small Zucchini
- 6 Lettuce
- 60 milliliters olive oil
- 3 Tbsps Dijon mustard
- 4 Tbsps white balsamic vinegar
- 1 tsp sugar
- Chervil (for garnish)
Preheat the oven to 210°C (approximately 410°F). Rinse the sea bream and pat dry with paper towels. Score the skin of the sea bream so that the fish does not curl during cooking. Season with salt and pepper on all sides.
Rinse summer squash, trim and cut lengthwise into very thin slices. Rinse and peel the lettuce hearts into quarters. Mix 30 ml (approximately 2 tablespoons) olive oil with the mustard. Wrap the sea bream with some of the summer squash slices, brush with the mustard mixture and place skin-side up in a large baking dish. Place in the oven and bake for about 15 minutes.
Mix remaining summer squash slices with lettuce hearts, vinegar, sugar and remaining olive oil. Arrange sea bream and lettuce on plates and garnish with chervil before serving.