Coregone moulds with courgettes and dried tomatoes

An easy way to showcase Garda’s Coregone, or lavarello.
INGREDIENTS FOR 2 MOULDS
4 skinless Coregone fillets
4 tablespoons breadcrumbs
2 tablespoons Parmigiano
1 tablespoon chopped parsley
Salt and pepper
Extra virgin olive oil
2 courgettes
4 or 5 dried tomatoes in oil
2 vine tomatoes to decorate
I mandoline courgettes.

I grill them.

I dress with salt, pepper and oil.

I remove bones and oil both sides of fillets.

I mix crumbs, cheese, parsley, little salt, pepper and parsley, adding oil for moist crumbs.

I press fillets into coating.

I halve fillets lengthways.

I cut tomatoes into strips.

I oil 2 individual baking dishes.

I line each with two fish strips.

Then a ring of courgette.

Then tomatoes.

Then another fish fillet.

Then courgette and a central tomato.

I finish with two fish pieces and courgette across top.

I add coating and oil and press lightly.

I bake at 200°C for 15/20 minutes, halve and grill tomatoes and dress with salt, pepper and oil.

I release with a knife tip and turn out to one side of the plate, adding grilled tomatoes, parsley and oil. Other fish can replace Garda’s Coregone or lavarello.