1 sea bass from about 1200 g
300 g zucchini
20 g butter
1 tablespoon chopped parsley
Fillet the sea bass fillets and get 4: the bone and the head put it in a pan with 400ml water and bring to a boil with 1 carrot, 1 onion, a pinch of salt thus preparing a fish stock.
Lay the sea bass fillets on a baking sheet, brush them with melted butter in a frying pan you have, add salt and cover with the trumpets, previously washed, sliced and blunt, as if they were scales.
When you have completed the task of each fillet, add a drizzle of melted butter, chopped parsley and wet the pan with a layer of fish broth.
Bake at 170-180 degrees for about 15 minutes.
Serve the fillets into 4 individual dishes accompanied by a potato boiled, decorated with parsley leaves and a bowl of tomatoes.