Dorado on zucchini saffron sauce

Name: Dorado on zucchini saffron sauce
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 ready-to-cook sea bream with head (approx. 300 g each); 1 untreated lemon; 2 Garlic cloves; 7-10 Tbsp some sprigs of thyme; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 40 g Butter or margarine; 1/8 l White wine; 1/2 glass (200 ml) Fish stock; 1 (200 g) Courgette; 1 Capsule Saffron threads

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 ready-to-cook sea bream with head (approx. 300 g each)
1 untreated lemon
2 Garlic cloves
7-10 Tbsp some sprigs of thyme
7-10 Tbsp Salt
7-10 Tbsp white pepper
40 g Butter or margarine
1/8 l White wine
1/2 glass (200 ml) Fish stock
1 (200 g) Courgette
1 Capsule Saffron threads

Directions

1
Wash sea bream, dab dry and make a diamond-shaped incision on one side. Wash lemon, dab dry and cut into slices. Peel garlic and cut into slices. Put lemon slices, garlic and thyme into the incisions. Heat the fat in a large pan.
2
Season fish with salt and pepper and fry in hot fat on both sides for about 10 minutes. Clean and wash the zucchini and cut them into sticks. Add to the fish. Pour in wine and stock, add saffron and boil down for about 5 minutes
3
Pan: Cherry