A light, tasty, and elegant dinner A sea bream dressed in zucchini and almonds, accompanied by turmeric and pink pepper mashed potatoes
Wash and fillet a sea bream, place the two fillets on a baking tray covered with parchment paper, season with salt and drizzle with extra virgin olive oil.
Slice the zucchini with a mandoline, place in a bowl and season with salt, extra virgin olive oil, and herbs (mint, rosemary, Provençal herbs, etc.), mix well.
Now cover the fillets with the zucchini, chopped almonds, another drizzle of oil, and bake at 180°C for about 20 minutes.
Baking tray, mandoline, bowl, and knives
In the fridge for up to 2 days
You can also use sea bass fillets
Italia, Campania
| Energy (kcal) | 135.72 |
| Carbohydrates (g) | 1.61 |
| of which Sugars (g) | 1.48 |
| Fat (g) | 8.9 |
| of which Saturates (g) | 1.31 |
| Protein (g) | 11.54 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.05 |
