Steamed Sea Bass with Marinated Zucchini

Name: Steamed Sea Bass with Marinated Zucchini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Sea bass (sea bass) (4 of about 0.7 lbs each) 2.6 lbs; Lemon juice 2 oz; Lemon peel 1; Parsley to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Zucchini 2.6 lbs; Garlic 1 clove; White wine vinegar 6 ¾ tbsp; Water ¼ cup; Mint to taste; Extra virgin olive oil 0.7 tbsp; Fine salt to taste; Marjoram to taste; Lemon peel to taste

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + the marinating time for fish and vegetables (45 min. total)

PRESENTATION

Recipe by
Sebastian Fitarau

Steamed branzino is a fantastic dish that really captures the heart of Southern Italian cuisine. Seriously, when the sun’s shining and you want something light, this is it. The fish comes out tender and mild, soaking up those simple flavors from the sea. Pair it with marinated zucchini for that classic 'zucchine a scapece' vibe, minus the frying. Instead, you’ve got thin zucchini slices, quickly grilled for some golden marks, then tossed in a light lemon, mint, and vinegar marinade. Honestly, this bright, herby tang pairs perfectly with the fish—making everything taste super fresh and clean. Folks along the coast in Liguria and Campania have loved this combo forever, but this modern take keeps it lighter while still celebrating those sunny, Mediterranean flavors.

If you’re into healthy seafood recipes or just need a go-to branzino recipe that feels simple yet special, you’ll really really enjoy this. The steamed branzino is so moist and flaky, with no complicated prep. Just a sprinkle of salt and maybe a little lemon or olive oil if you’re feeling it. And the zucchini? Picks up that zesty, aromatic kick from the marinade, showing what fresh mint and lemon can do compared to heavier, old-school versions. It’s the kind of meal that doesn’t leave you stuffed—yet you feel satisfied. Pretty much. This is the sort of thing people in Southern Italy enjoy for long, leisurely lunches or light dinners when you want something tasty but not too filling. Whether you’re exploring Mediterranean fish recipes or searching for new light dinner ideas, this combo of steamed branzino and marinated zucchini is really a wonderful way to keep things easy, crispy, and full of flavor. It’s all about letting good ingredients shine—no fuss, just really simple food that tastes like a summer by the sea, making it perfect for those who appreciate the finer things in life without any of the extra hassle. For sure.

INGREDIENTS

Sea bass (sea bass) 2.6 lbs (1.2 kg) - (4 of about 0.7 lbs each)

Lemon juice 2 oz (60 g)

Lemon peel 1

Parsley to taste

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

for marinated zucchini: Zucchini 2.6 lbs (1.2 kg); Garlic 1 clove; White wine vinegar 6 ¾ tbsp (100 g); Water ¼ cup (50 g); Mint to taste; Extra virgin olive oil 0.7 tbsp (10 g); Fine salt to taste

for garnish: Marjoram to taste; Lemon peel to taste

Preparation

How to prepare Steamed Sea Bass with Marinated Zucchini

To prepare the steamed sea bass with marinated zucchini, first, focus on the How to clean the seabass: make an incision along the belly, reaching below the head, remove the innards, and rinse well under running water to remove all impurities. Trim the ventral fins 1. Scale with the appropriate tool, or with the back of a knife, under running water 2. Make an oblique cut just after the gills, starting from the back and connecting to the cut made on the belly 3.

Score the tail and the dorsal part of the fish following the line of the spine 4. This way you will have obtained the fillet 5. Remove the bones with kitchen tweezers 6.

Cut each fillet in half 7. In a bowl, marinate the fillets with the zest 8 and juice of one lemon 9.

Flavor with chopped parsley 10, salt, pepper, and a drizzle of olive oil. Mix 12 and let it marinate for about 15 minutes in the refrigerator covered with plastic wrap.

Meanwhile, wash the zucchini and cut them into slices about 1/4 inch thick 13. Grill the zucchini on both sides for a couple of minutes or until the typical grill marks appear 14. Transfer them to a bowl and pour the water and white wine vinegar over them 15.

Flavor with a sliced clove of garlic 16, salt, pepper, chopped mint 17, and a drizzle of extra virgin olive oil. Let the zucchini rest in the marinade for at least 30 minutes in the refrigerator covered with plastic wrap. Now prepare a pot for steaming: add water and salt, then bring to a boil. Place the sea bass fillets in the steamer basket 18.

Cover with a lid 19 and cook for about 5-7 minutes, until they are tender and easily flake apart 20. Arrange the marinated zucchini on a serving plate 21.

Place the steamed sea bass fillets on top 22 and finish the dish with some of the zucchini marinade, lemon zest 23, and marjoram leaves to taste. Your steamed sea bass with marinated zucchini is ready to be served 34!

Storage

We recommend consuming the steamed sea bass immediately.

You can store the marinated zucchini for 1-2 days in the refrigerator covered with plastic wrap.

Tip

To make your steamed sea bass even more fragrant, you can flavor the water in the steamer with some fresh herbs like parsley, thyme, marjoram, or a bay leaf.

For the translation of some texts, artificial intelligence tools may have been used.