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Ingredients
- 2 Stone Bass loins of 150 g each
- 1 medium zucchini
- Olive oil
- Thyme and oregano (preferably fresh)
- Salt and pepper
- For the vinaigrette
- 120 ml of soft olive oil
- The juice of a lemon
- 3 g grated ginger
- 5 g of chopped capers
- 1 cayenne, split in two
- Salt and pepper
Method
(2 servings)
Cooking time: 25 min
- Season the loins of Stone Bass and reserve in the refrigerator covered with cling film for 15 minutes.
- Meanwhile, with the help of a peeler or mandolin, extract zucchini ribbons (you can leave part of the skin or all of it) and cut these lengthwise to obtain the “noodles”.
- To prepare the vinaigrette, put all its ingredients in a pot, close it and shake well until you get a homogeneous mixture. Remove the cayenne.
- In a frying pan or hot plate, cook the Stone Bass loins placed in oil for two minutes on the side of the skin and one minute on the other side.
- Sprinkle the loins with the vinaigrette and serve with the zucchini noodles, previously sauteed with olive oil, salt and pepper.
- Sprinkle with rosemary and oregano to taste.