Steamed sea bass with lemon and marinated zucchini

Serves 4

• 4 sea bass (about 300–400 g each), gutted and scaled

• 2 oz lemon juice

• 1/8 tsp fresh parsley (about 0.4 g)

• 2 garlic cloves (about 5 g)

• 2 tsp extra virgin olive oil (about 10 g)

• Salt and pepper to taste

• 4 medium zucchinis (about 10 + 1/2 oz / 300 g)

• 1/2 cup white wine vinegar (100 ml)

• 1/4 cup water (50 ml)

• 1 garlic clove for the zucchini (about 2 g)

• A pinch of fresh mint (about 0.3 g)

• 1/2 tsp salt (about 2 g)

• Scale and, if necessary, fillet the sea bass, removing any bones. Cut each fillet in half.

• In a bowl, marinate the sea bass fillets with the zest and juice of 1 lemon, chopped parsley, salt, and pepper. Let sit for about 15 minutes.

• Wash the zucchinis and slice them into rounds about 1/4 inch (0.5 cm) thick.

• Grill the zucchini slices until nicely marked and tender.

• Place the grilled zucchinis in a bowl and season with a marinade made of water, white wine vinegar, sliced garlic, salt, pepper, chopped mint, and a drizzle of extra virgin olive oil. Let marinate for at least 30 minutes.

• Prepare a pot for steaming. Add water and a pinch of salt, and bring to a boil.

• Once boiling, place the sea bass fillets in the steaming basket and cook for 5–7 minutes, or until the fish is cooked through and flakes easily.

• Arrange the marinated zucchinis on a serving plate.

• Place the steamed sea bass fillets on top.

• Drizzle with some of the zucchini marinade before serving.

Enjoy your meal!