Mediterranean grilled fish

My inspiration for this dish came from a magazine that was published in 1985! You can tell when your dentist is close to retirement and doesn't really give a hoot about updating reading material in the waiting room for his clients. But that's beside the point...some of the best recipes we find are passed on from our grandmothers, or grandfathers.

This was a simple dish, except that chicken breast was the main ingredient in the original recipe, instead of fish. That's what's great about cooking, you can let yourself go with your imagination and create a 'pièce de résistance' that is pleasing to you and your guests.

A white-meat fish is best for this recipe, with a relatively good amount of fat. Unlike the Talapia, which is dry and dense when cooked, the Sea bream (Dorade) or Striped bass (Loup de Mer) are good choices. They fall apart when cooked and melt in your mouth when savored.

Recipe "au pif":
One whole fish with head
1/2 tsp of coarse sea salt
1 tsp of red chili flakes
2 yellow zucchinis cut in 1/4 inch slices
1 handful of red cherry tomatoes
2 tbsp olive oil
1/4 cup white wine
2 stems of coriander or parsley
salt and pepper
flour (optional)

Preheat oven at 350 F.
Rub the fish with coarse sea salt, 1/2 tsp chili flakes inside and out, and coat with little bit of flour (optional).
Heat 1 tbps of olive oil in skillet and grill the fish on both sides until the skin is crispy, but the flesh is still pink.
In a pan mix zucchinis, cherry tomatoes, remaining amount of chili flakes, olive oil, wine, pinch of salt and pepper.
Lay the fish on top of vegetable/wine mix and bake in oven for about 10-15 minutes until meat of fish is white. and vegetables lightly roasted.
Serve with coriander and parsley.

It's even better when BBQ'd! Only the vegetable mix would have to be baked.
With a glass of white wine and a salad, it's a mouth-watering dish.
Bon appétit!