Sea Bass Fillet with Zucchini and Pine Nuts

Ingredients

• 640 g sea bass fillet (4 fillets)
• 20 g Parsley (1 bunch)
• 75 g pine nuts
• Salt
• Pepper
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 Zucchini
• 1 Garlic clove
• parchment paper

Instructions

1. 1.

   Rinse the sea bass fillets under cold water, pat dry and place each on a piece of parchment paper. Wash parsley, shake dry, pluck leaves and roughly chop. Distribute pine nuts over the fish fillets, season with salt and pepper, and drizzle with 2 tbsp olive oil and lemon juice.

2. 2.

   Fold the parchment into packets and seal tightly. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.

3. 3.

   Meanwhile wash, trim and slice zucchini into ½ cm thick rounds. Peel garlic and finely chop.

4. 4.

   Heat remaining oil in a pan. Sauté the vegetables over medium heat for about 5 minutes. Season with salt and pepper.

5. 5.

   Arrange the vegetables on four plates and place the fish on top.