Grilled sea bass with Mediterranean zucchini vegetables

Ingredients for 2 servings:

• 2 fish(s) (sea bass) approx. 350-400g, gutted, not scaled
• 16 sage leaves
• 3 sprigs rosemary
• 2 lemons
• 2 zucchinis
• 4 tomatoes, dried
• 6 black olives, pitted
• 1 garlic clove(s) and 1 shallot
• 1 handful of pine nuts
• 8 cherry tomatoes
• salt and pepper
• olive oil
• 1 shot of dry white wine (Pinot Grigio)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make four fine incisions on each side of the fish, from back to belly. Insert a sage leaf into each incision. Lightly pepper and salt the open belly and line each with a rosemary sprig and a thin slice of lemon, perhaps halved. Light a good charcoal grill and wait until the coals have turned a nice white. The heat should be strong, but not excessively hot. Place the fish on the grate, previously coated with oil. A reversible grill is better, as you can clamp the fish in place for easier turning. This turning should take place after 10-12 minutes. Sprinkle the fish regularly with a little lemon juice. Cut the zucchini into 1 cm cubes and fry in olive oil for 2-3 minutes until golden brown. Season with salt and pepper, and transfer to a plate. Reduce the heat and gently fry the very finely chopped shallot and garlic clove, the remaining rosemary, and the sun-dried tomatoes in more oil. After about 5 minutes, add the halved cherry tomatoes and chopped olives, increase the heat slightly, season with salt and pepper, deglaze with a splash of white wine, and toss several times. Now return the zucchini to the pan, toss, and continue to braise, if necessary, depending on how cooked the vegetables are. The vegetables should definitely still be crunchy. Finally, add the previously toasted pine nuts. Serve the fish with the vegetables and ciabatta.