Fish in Zucchini Coat

Carefully remove the bones from the fillets of gilthead seabream. Separate fillets from skin and cut fillets in half lengthwise. Cut the zucchini lengthwise into eight 2 mm thick slices. Heat 2 tbsp olive oil and fry the zucchini slices on one side until golden brown.

Season with salt and pepper. Drain on kitchen roll.

For the tomato and olive paste, drain the tomatoes and put them in a narrow, tall container and blend finely with a hand blender. Add the tapenade and mix well. Cut 2 cloves of garlic in half, chop one of them finely.

3. place zucchini slices, browned side up, on a work surface. Coat slices evenly with 2 tsp. paste. Place 1 fish fillet on the thin end of each zucchini slice and roll up. Heat 4 tbsp olive oil and fry the zucchini rolls with the halved garlic, shallots, rosemary, thyme until golden brown on all sides, season with salt, season with pepper.

4. chop the parsley. Leftovers. Heat olive oil and toast ciabatta slices with minced garlic until golden brown on both sides, sprinkle with parsley and arrange on a platter. Place a zucchini-fish roll on each slice of bread and bring to the table on the spot.

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Our tip: Zucchini are tender in taste and therefore good for children.

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