Fillets of sea bass with courgettes

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

2 sea bass of 500 g each,

2 courgettes of medium size,

30 g of butter,

½ glass of Prosecco,

100 g of breadcrumbs,

20 g of pine nuts,

1 tablespoon chopped parsley,

1 clove of garlic,

salt,

pepper.

Introduction

Zucchini is one of the most commonly used vegetables; they are used both in the preparation of side dishes and in combination with many seconds. The white courgette of Trieste, with zero cholesterol, rich in vitamin A and with sweet pulp, is cut into thin slices and placed on the white meat of the sea bass almost to retain its aromas.

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