Sea bream in a pan

To prepare sea bream in a pan, first, take care of cleaning the fish (otherwise, if you buy them already gutted, their weight should be around 14 oz each): make an incision in the belly with scissors and remove the entrails by hand 1, then rinse the inside thoroughly under running water 2 and remove the scales using a scaler or the blade of a knife; do this operation under running water or inside a plastic bag to avoid spreading scales everywhere 3. For more details on the procedure, consult our cooking school How to Clean Sea Bream.

Now move on to cutting the vegetables: wash and peel the carrots, then trim the ends and cut them into slices about 1/4 inch thick 4. Wash and trim the zucchini, cut them in half lengthwise and then further divide each half 5; finally, cut them into cubes about 3/8 inch thick 6.

Lastly, wash the green onion, remove the base and cut it into slices about 1/4 inch thick 7. Pour the oil into a large non-stick pan, add the unpeeled garlic clove, and let it fry for a couple of minutes 8. Once the oil is flavored, remove the garlic from the pan and place the sea bream inside, then add the carrots 9,

the zucchini 10, the green onion 11, and the thyme sprigs 12, salt, and pepper to taste.

Cover the pan with a lid 13 and cook over medium heat for 7 minutes, then turn the sea bream with the help of 2 spatulas, being careful not to break them 14; cover again with the lid and cook for another 7 minutes 15. The cooking times, of course, may vary depending on the weight of the sea bream you use. Sea bream in a pan is ready to be served!