Summary

Ingredients

• 600 g fish fillet (s) with skin (e.. pikeperch, red snapper or red mullet)
• some flour, for flouring
• 2 zucchini
• pepper
• some sea salt, coarse
• some olive oil for the zucchini
• clarified butter or oil, for the fish
• possibly mint, some fresh leaves
• 400 g cocktail tomatoes

For the marinade:

• 1 clove garlic, crushed
• 2 teaspoons fennel seeds
• 2 star anise
• 2 sprigs rosemary, fresh or alternatively dried
• 2 sprigs thyme, fresh or alternatively dried
• 200 ml olive oil

For the pesto:

• 0.5 ½ bunch basil
• 0.5 ½ bunch wild garlic
• 20 g pine nuts
• 30 g pecorino cheese
• 100 ml olive oil, approx.
• a bit salt

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Instructions

1. Preheat the oven to 80 ° C.
2. First, marinate the tomatoes with crushed garlic, rosemary, thyme, star anise and fennel seeds in plenty of olive oil in the oven for 2-3 hours. As soon as the shell pops open, you`re done. So this can be a little different depending on the variety and size. If they pop too early, just turn off the oven and turn on again before serving - it won`t harm the tomatoes. The excess oil can later be used again as a marinade.
3. About 1 hour before the planned meal:
4. For the pesto, mix the ingredients in a blender and then season to taste. If you like, you can also use more pine nuts or cheese (I always make my pesto by feeling). Put the finished pesto aside.
5. Then heat some olive oil in a grill pan (a normal pan will also work if necessary). Wash the zucchini and cut lengthways into thin slices. Season the slices with a little coarse sea salt and gradually fry them in the pan on both sides until they are translucent and have the desired brown color. Then keep it warm in the oven (it works at 80 degrees anyway). If you want, you can mix in a little mint. Keep the plates on which you will eat later warm at the same time.
6. Wash the fish fillets, pat dry and make a grid-like incision on the skin side, but not so deep that the meat is damaged. (This serves to prevent the fish from deforming in the pan.) Season the fish with coarse sea salt and pepper and flour the skin side. Then fry the fish in clarified butter or oil. When half of the fillet is no longer translucent, turn it over and turn off the stove (this takes 3 - 5 minutes, depending on the thickness of the fillet, then the skin is nice and crispy). The fish will now follow suit and will remain juicy.
7. It can be arranged: Put the zucchini in the middle of the plate, place the fish fillet on top with the nicely fried skin side up and drape the tomatoes and pesto around it.
8. If you want another side dish, you can serve small potatoes (with skin), pasta or baguette. Even without a side dish, it is a delicious, Mediterranean-inspired and festive meal.
9. You can use only basil for the pesto (then it`s a classic genovese pesto) or just wild garlic. Attention, if you use wild garlic alone, the pesto can get quite hot (but depends on the wild garlic). The pesto can also be prepared earlier and stored in the refrigerator. If there is anything left over, the rest will keep in the refrigerator for a few days with a layer of oil. It tastes great with spaghetti or gnocchi.