Crispy Skin Gilthead Seabream | With Spanish Pisto Manchego

Finely dice the onion, and crush or finely mince the garlic cloves. Wash the kapia pepper and zucchini, then cut them into even cubes, about 1–1.5 cm in size.

Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the diced onion and kapia pepper, then sauté for 6–8 minutes until the vegetables begin to soften and caramelize.

Add the diced zucchini and garlic to the pan, then sauté for an additional 4–5 minutes. Stir in the canned chopped tomatoes and dried thyme. Season with 1/2 teaspoon of fine salt and 1/2 teaspoon of ground black pepper. Simmer covered over low heat for 12–15 minutes until it cooks down into a thick, rich vegetable stew.