PAN-FRIED SEA BREAM

Ingredients · Sea bream: (2 pieces) 1100 g
· Organic extra virgin olive oil Il Cavallino: 30 g
· Carrots: 150 g
· Zucchin: 150 g
· Fresh spring onion: 70 g
· Garlic: 1 clove
· Thyme: to taste

Preparation To prepare the sea bream in a pan, first take care of cleaning the fish (otherwise if you buy them already gutted their weight will have to be around 400 g each): cut the belly with scissors and remove the entrails with hands, then carefully rinse the inside under running water and remove the scales using a scaler or the blade of a knife; do this under running water or inside a plastic bag, so as not to spread the scales around. Now move on to cutting the vegetables: wash and peel the carrots, then trim the ends and cut them into slices about 5 mm thick. Wash and trim the courgettes, cut them in half lengthwise and then further divide each half; finally cut them into cubes of about 1 cm thick. Finally, wash the spring onion, remove the base and cut it into slices about 5 mm thick. Pour the Il Cavallino extra virgin olive oil into a large non-stick pan, add the unpeeled garlic clove and fry it for a couple of minutes. When the oil is flavored, remove the garlic from the pan and place the sea bream inside, then add the carrots, courgettes, spring onion and sprigs of thyme, salt and pepper to taste. Cover the pan with a lid and cook over medium heat for 7 minutes, then turn the sea bream with the help of 2 spatulas, being careful not to break them; cover again with the lid and cook for another 7 minutes. Cooking times, of course, may vary depending on the weight of the sea bream you will use. The pan-fried sea bream is ready to be served!