Ingredients for 4 people:
- 4 fillets of sea bream about 100 g each
- 4 tablespoons of extra virgin olive oil
- 1 courgette
- 1 carrot
- 1 stalk of celery
- 1 shallot
- 1 ripe tomato
- black pepper
Take away any plugs from the fillets, cut into diamond shapes (diamond-shaped pieces) 3 pieces obtained from each fillet. Chop the thyme, basil and parsley washed and dried, put them in a bowl with 2 tablespoons of extra virgin olive oil and sprinkle the fillets with this emulsion, leaving them to marinate in the refrigerator covered for about 15 minutes from the film.
In the meantime, wash and check the zucchini, peel the carrot and remove the strands of celery. Cut the vegetables into cubes regularly, including the tomato seeded.
Heat a nonstick pan with a drizzle of extra virgin olive oil, you soften the shallots, vegetables Saltatio starting from the carrot and celery, then continue with the zucchini and finally the tomato, salt and pepper. Drain the fillets and cook them in a pan without oil and serve them lying on caponata vegetables that you previously put on 4 plates, arranging them with a coppapasta.