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Maria Delzotto

Oretta filleted in a courgette crust

Ingredients:

  • 3 filleted sea breams
  • Cherry tomatoes
  • 1 potato
  • Rosemary to taste
  • Salt and pepper to taste
  • 2 Courgettes
  • 1 teaspoon of extra virgin olive oil
  • 1 teaspoon wholemeal breadcrumbs

Preparation:

Arrange the filleted sea bream with the skin side down on a baking tray covered with baking paper. Sprinkle the previously boiled and sliced potatoes over the sides of the sea bream.

Lightly salt the potatoes and fish. Make a "crust" for the sea bream. Cut the courgettes into thin slices. Place them on the sea bream so that they are completely covered. Cut 5 cherry tomatoes and arrange them on the courgettes.

Sprinkle the sea bream crust and the potatoes with a little rosemary, breadcrumbs and a teaspoon of oil.

Bake in the oven for 40 minutes at 180°.

  • First nameMaria Delzotto