Potato-coated slices of bream with fried zucchini & black olive pesto
– 4 breams, 500-600 g each
– 150 g extra virgin olive oil
– 3 potatos
– 3 zucchinis
– 100 g black olive
Blac olive pesto
Blend black olive with salt and pepper and a few drops of olive oil until it becomes creamy.
Prepare the breams (orata). Peel and season both sides with salt and pepper. Cut potato and zucchini to very thin (few millimeters thick) pieces. Cover breams with them. Add some salt, pepper, rosemary and oil. Pre-heat oven to 180 °C and bake for 15 minutes. Remove when thoroughly baked and serve.