Sea Bass Tartare On Golden Crouton

Preparation:

Preparation: For the sea bass fillet: if you have bought the whole fish, wash it, remove the innards and then dry it. Style the sea bass using a very sharp knife, starting from the head and remaining adherent to the backbone and bones. At this point, detach the meat. Once you have the fillets, remove the skin. Then, again using a very sharp and thin knife, finely chop the sea bass fillets (the ideal is to chop the meat using a robot). For the tartare: put the lemon zest on the work surface (or, if you have used it, in the robot) and chop it well too. Add the pink pepper and continue to chop. Then season with a pinch of salt and the oregano, then add the lemon juice and mix until a homogeneous mixture is obtained. Finally add the oil and mix again. Put the mixture into the pastry rings, then remove the latter thus creating tartare discs. For the courgettes: clean and wash the courgettes. Cut them in half and then lengthwise and then into triangles. Heat the oil in a pan. When the oil is hot, add the courgettes cut into triangles and brown them. Season with salt and pepper and cook for 5 minutes. Add the chopped oregano. Bring to cooking keeping the triangles al dente. For the wholemeal bread croutons: cut the bread into circles, with a diameter of 10 cm. Pour the extra-virgin olive oil into a pan and, when it is hot, brown the garlic clove. Then, place the slices of wholemeal bread on top and brown them well on both sides. To serve: arrange the toasted bread on plates and place the tartare discs on them. Garnish with the sautéed courgette triangles. Add a drizzle of extra virgin olive oil and serve.