Bart's Recipes
Have the fishmonger clean and scale the sea bream. Pat it bone-dry inside and out, and make three diagonal slashes on both sides of the skin down to the bone. These incisions allow the heat to reach the thickest parts, so the back is cooked at the same time as the belly. Rub the fish with a tablespoon of olive oil and a generous amount of salt, and slide a few lemon slices into the cavity.
Make the salsa verde by finely chopping a large bunch of parsley, some basil, the anchovy fillets, the capers, and the garlic. Mix in three tablespoons of olive oil, the white wine vinegar, and black pepper. No salt is needed: the anchovies and capers bring plenty of salinity.
Slice the zucchini lengthwise into half-centimeter slices. Heat a grill pan until almost smoking, brush the slices with the remaining olive oil, and grill them for two minutes per side until they have dark grill marks.
Grill the sea bream in the same pan for five to six minutes per side. Only turn it when the skin releases naturally; if you force it too early, the skin will stick and the fish will fall apart.
Briefly grill the cherry tomatoes alongside until they burst. Serve the sea bream on top of the zucchini with the tomatoes and a generous spoonful of salsa verde.
