• Peel and chop the garlic. Cut the zucchinis into thick rounds to hold up during cooking. Season with salt.
  
• Sauté the zucchinis and garlic in oil over high heat until they start to brown.
  
• Place the fish fillet on top of the zucchinis. Season with salt and pepper, lower the heat, and cover.
  
• Cook for 5 to 10 minutes on low heat, depending on the thickness of the fillet.

The sauce:

• At the end of cooking, collect the juices released by the fish and zucchinis. Add a tablespoon of cream, mix, and it’s ready to serve.