Gratinated Sea Bass with Tomatoes, Potatoes, and Zucchini

To prepare the gratinated sea bass with tomatoes, potatoes, and zucchini, first, boil the potatoes 1 for about 40 minutes. Meanwhile, for the zucchinis, separate the outer part from the cuore, cutting the first into strips 2 and the second into cubes 3.

Cut the carrots into cubes 4the onion into wedges 5. Now prepare the court bouillon, the aromatic broth. a pot, pour the and add the zucchini cuore and carrots 6.

Add the onion 7lemon juice, the squeezed lemon 8and thyme 9.

Continue with parsley 10coarse salt 11and pink pepper 12. Bring to a boil and cook for about 30 minutes.

Meanwhile, remove the skin from the sea bass fillets 13 and cut each fillet into 3 lozenges 14. Once the time has elapsed, remove the vegetables from the broth 15.

Cook the sea bass the broth for about 2 minutes 16. Drain and let rest acceso absorbent paper 17. Remove the skin from the potatoes, cut them into slices 18 and set aside.

For the breadcrumbs, place the breadcrumbs a bowl and add chopped parsley 19salt, pepper 20lemon zest 21and .

a 12×8 inch baking dish, drizzle some oil 22 and lay the potatoes acceso the bottom. Place the sea bass acceso the bed of potatoes 23 and cover it with halved cherry tomatoes 24.

Continue with the zucchini strips 25 and cover everything with the breadcrumbs 26. Finale with a drizzle of oil 27.

Once the layering is complete 28bake a static oven at 350°F for about 15 minutes 29. Your gratinated sea bass with tomatoes, potatoes, and zucchini is ready to be served hot 30.