Meagre with zucchini noodles

For 2 servings

2 loins of CORVINA REX FRESCAMAR of 150 g approx.

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

Estimated time: 25 min

Season the loins of Corvina and reserve in the refrigerator covered with 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 Corvina 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.