Sea bass with courgettes

Sea bream raschiandola, Squamate from the tail to the head with a knife.

Cut off the fins and a long cut on the belly and then empty it.

Remove the gills, and then wash the fish under the Jet of water and dry it with paper towels.

Practice on both sides of the two parallel incisions fish and sprinkle with salt and pepper.

Turn oven to 200 degrees.

Wash the zucchini, spuntatele and cut into thick slices about 3 mm.

Peel the garlic cloves and Chop fine together with the parsley and basil.

Put on the heat a non-stick pan with two tablespoons of olive oil and, when it is hot, add the chopped prepared.

Stir for about half a minute and join the courgettes.

Let them jump for a few minutes in the Pan, high heat and mixing them almost continuously and then travasatele into a oval baking dish forming a regular layer.

Lean over the sea bream after stroke with oil and place the baking dish in the oven already warm leaving Cook for just over half an hour.

After a quarter of an hour, turn the fish and lightly sprinkle of breadcrumbs so that when cooked, the skin will form a golden crust and if you need to turn on the grill for one minute before removing from oven preparation.

Serve warm or lukewarm sea bream.