Pasta with sea bass, zucchini and cherries

INGREDIENTS FOR 4 PEOPLE:

• 2 branzini di taglia media
• 400gr pasta (nel mio caso Calamarata)
• 200gr di ciliegie
• 2 zucchine di medie dimensioni
• Succo di 2 lime
• Olio evo QB

STRUMENTI DI COTTURA:

• Padella alta in alluminio antiaderente di Risoli
• Tagliere rettangolare di Euroceppi

PROCEDIMENTO:

• Clean the sea bass, fillet them and remove the bones.
• Wash the courgettes, cut them lengthwise and grill them on a grill pan.
• Wash the cherries, remove the stones and cut them roughly into pieces.
• Prepare a citronette by emulsifying extra virgin olive oil, lime juice and aromatic herbs to taste (savory and thyme were used in this recipe)
• Cut the courgettes into small pieces, add them to the cherries and sprinkle everything with the citronette.
• Boil a large pot of salted water and, when it boils, add the pasta.
• Heat a drizzle of oil in a non-stick pan and cook the sea bass fillets, starting with the skin on. Cook for about 4/5 minutes per side. Remove the skin from the sea bass fillets and mince the meat.

• the pasta to be ready, then drain it.
• Season the pasta with the sea bass, grilled courgettes and cherries. Toss everything in the pan for a few moments.

• Add a drizzle of oil and, if desired, a grind of black pepper before serving.

Enjoy your meal!