This is a lovely spring recipe, particularly if you use the tail of the sea bass like we do in the restaurant. You don't have to, of course, but if you're buying filleted fish it should be cheaper than the middle cut.
For the recipe you will need:
3 tablespoons olive oil
1 garlic clove, finely sliced
200g fresh sea bass fillet, skinned and cut into strips
8 basil leaves, chopped
1 tablespoon small capers in vinegar, drained
250g fresh tagliatelle (or dried egg tagliatelle)
sea salt and freshly ground black pepper
Cut the zucchini into rounds 1cm thick and then cut into batons, so that they look similar in size to the tagliatelle. Heat the oil in a large pan, add the garlic and cook for one minute, until softened.
Add the zucchini and cook slowly for five minutes, until they are lightly golden.
Add the sea bass strips, basil, capers, and some seasoning. Cook for 2-3 minutes, until the sea bass is almost cooked through. Remove from the heat.
Cook the tagliatelle in a large pan of boiling water for about three minutes, until al dente, then drain, reserving some of the water. Put the sauce back on the heat, add the pasta and toss together.
Loosen the sauce with a little of the reserved water if necessary, then cook over a low heat for two minutes before serving.
Enjoy with a glass of Verdicchio, the white wine complimenting the sea bass perfectly and enjoy.