Baked sea bass with vegetables

(Serves 4)

• 4 sea bass fillets, skinned and deboned (about 5 + 1/4 – 7 oz each) — total: 3 + 1/3 lb

• 1/4 tsp salt (about 1 g)

• Juice of 1 lemon (about 3/4 oz or 20 g)

• 1 tsp extra virgin olive oil (about 1/5 oz or 5 g)

• 1 + 1/8 lb potatoes (500 g)

• 10 + 1/2 oz zucchini (300 g)

• 7 oz cherry tomatoes (200 g)

• 2 tbsp breadcrumbs (about 1 oz or 30 g)

• 2 tbsp chopped fresh parsley (about 1/5 oz or 5 g)

• 1 tbsp extra virgin olive oil (about 1/4 oz or 8 g)

For the court bouillon:

• 1/4 tsp coarse salt (1 g)

• Lemon juice to taste

• 1 small onion (about 1 + 1/2 oz or 40 g)

• 1 carrot (about 1 + 3/4 oz or 50 g)

• 1/8 tsp pink peppercorns (0.3 g)

• 1/8 tsp parsley (0.1 g)

• 1/8 tsp thyme (0.1 g)

• Remove the skin and bones from the sea bass fillets. Cut each fillet into 3 diagonal pieces.

• For the zucchini: separate the inner pulp from the green outer part. Dice the pulp and slice the green part into thin strips.

• Prepare the court bouillon: in a pot of water, combine the zucchini pulp, coarse salt, lemon juice, onion, carrot, pink peppercorns, parsley, and thyme.

• Bring to a boil and let simmer for about 30 minutes.

• Once done, strain and discard the vegetables. Poach the sea bass fillets in the broth for a couple of minutes, just until cooked. Drain on paper towels and set aside.

• Boil the potatoes until tender. Cool and slice them into rounds.

• Lightly oil a baking dish. Arrange the potato slices on the bottom, then layer the cooked sea bass, zucchini strips, and halved cherry tomatoes.

• Mix the breadcrumbs with salt, pepper, parsley, and lemon zest to create a flavorful topping.

• Sprinkle this mixture evenly over the fish and vegetables. Drizzle with olive oil.

• Bake in a preheated oven at 350°F (180°C) for about 15 minutes, or until the crust is golden and crisp.

• Serve hot and enjoy!