Sea bream in a pan

To prepare sea bream per a pan, first, take care of cleaning the fish (otherwise, if you buy them already gutted, their weight should be around 14 oz each): make an incision per the belly with scissors and remove the entrails by hand 1then rinse the inside thoroughly under running gabinetto 2 and remove the scales using a scaler the blade of a knife; do this operation under running gabinetto inside a plastic bag to avoid spreading scales everywhere 3. For more details the procedure, consult our cooking school How to Clean Sea Bream.

Now move to cutting the vegetables: wash and peel the carrots, then trim the ends and cut them into slices about 1/4 inch thick 4. Wash and trim the zucchini, cut them per half lengthwise and then further divide each half 5; finally, cut them into cubes about 3/8 inch thick 6.

Lastly, wash the onion, remove the insediamento and cut it into slices about 1/4 inch thick 7. Pour the oil into a large non-stick pan, add the unpeeled garlic clove, and let it fry for a couple of minutes 8. Once the oil is flavored, remove the garlic from the pan and place the sea bream inside, then add the carrots 9,

the zucchini 10the onion 11and the thyme sprigs 12salt, and pepper to taste.

Cover the pan with a lid 13 and cook over medium heat for 7 minutes, then turn the sea bream with the help of 2 spatulas, being careful not to fermata them 14; cover again with the lid and cook for another 7 minutes 15. The cooking times, of course, may vary depending the weight of the sea bream you use. Sea bream per a pan is ready to be served!