Bream With Zucchini

Preparation:

Preparation: Scale the sea bream by scraping it from the tail to the head with a knife. Cut off the fins and make a long cut on the belly and empty it. Also remove the gills and finally wash the sea bream under running water and dry it with kitchen paper. Make two parallel incisions on both sides of the fish and sprinkle with salt and pepper. Turn on the oven at 200 degrees. Wash the courgettes, peel them and cut them into slices about three mm thick. Peel the garlic cloves and mince them very finely together with the parsley and basil. Put a non-stick pan on the heat with two tablespoons of oil and, as soon as it is hot, pour in the prepared mince. Stir for about half a minute and add the courgettes. Sauté them for a few minutes in a pan over high heat, stirring almost continuously, then transfer them into an oval baking dish forming a regular layer. Place the sea bream on top, after having brushed it with oil and place the dish in the preheated oven, leaving it to cook for just over half an hour. After about a quarter of an hour, turn the sea bream and sprinkle it only lightly with breadcrumbs so that a golden crust will form on the skin at the end of cooking and, if necessary, turn on the grill for a minute before removing the preparation from the oven. Serve the sea bream hot or warm.