Sea Bass Fillet with Zucchini Shavings and Zucchini Sauce

Ingredients

• 2 Zucchini
• 500 g sea bass fillet
• 1 tbsp Lemon Juice
• 2 tbsp lemon-olive oil
• Salt
• white pepper
• 1 Garlic clove
• 1 tbsp Crème fraîche
• 1 tsp chopped thyme
• butter (for frying)
• herbs (for garnish)

Instructions

1. 1.

   Wash the zucchini; shave one into diagonal slices and dice the other. Brush the zucchini slices with lemon‑olive oil and arrange them side by side on a baking sheet. Peel and mince the garlic. Sauté the diced zucchini and garlic in the remaining lemon‑olive oil, season with salt, pepper, and thyme.

2. 2.

   Let it cool slightly, then puree and fold in the crème fraîche. Divide the fish into four pieces, brush with lemon juice, and let rest for 10 minutes. Meanwhile lightly salt the zucchini slices and bake them in a preheated oven at 220 °C (fan‑forced) for about 10 minutes until golden brown.

3. 3.

   Pat the fish dry and sear it all around in butter. Plate on the zucchini slices, garnish with herbs, and serve with warm zucchini sauce on the side.