Sea Bass in Parma Wrap

Ingredients

• 340 g sea bass fillet (2 sea bass fillets)
• Pepper
• 2 slices Parma ham (thinly sliced)
• 300 g zucchini (1 zucchini)
• 1 Garlic clove
• 2 tbsp olive oil
• 3 tbsp dry vermouth (or black tea)
• 100 ml white wine (or pear juice)
• 100 ml classic vegetable broth
• Salt
• 2 sprigs Mint

Instructions

1. 1.

   Wash fish, pat dry and season with pepper. Wrap each fillet with 1 slice of Parma ham, optionally securing with wooden skewers.

2. 2.

   Wash zucchini, dry, peel, and cut lengthwise into thin slices using a vegetable peeler.

3. 3.

   Peel garlic and slice finely.

4. 4.

   Heat 1 tbsp oil in a wide pot over medium heat; sauté garlic until translucent.

5. 5.

   Add zucchini and sauté for 1 minute while gently stirring.

6. 6.

   Pour in vermouth, white wine, and broth; cover and simmer over medium heat for 6 minutes. Season with salt and pepper. Keep warm on the side of the stove.

7. 7.

   Heat remaining oil in a pan. Sear fish pieces over high heat on each side. Transfer to a baking sheet (optionally greased) and bake in preheated oven at 180 °C (fan: 160 °C, gas: level 2‑3) for 6 minutes.

8. 8.

   Wash mint, shake dry, pluck leaves, and roughly chop. Fold into zucchini mixture. Arrange vegetables on plate and place fish on top.