Clean and pat the sea bream fillets dry. Put them on a baking tray lined with slightly oiled baking paper. Season with salt and pepper and sprinkle with grated lemon zest.
Prepare 4 small parmesan baskets. Heat a non-stick pan, pour the grated parmesan cheese, allow it to melt and golden underneath and carefully remove it using a spatula. Quickly drape cheese disk, golden side up, over an upside-down coffee cup and form into a bowl. Allow it to cool completely. Repeat the same steps to make another 3 baskets. Remove the cooled baskets from the cups and place them on 4 flat dishes.
Pour the Light Veggie Mix in a non-stick pan without thawing with a tablespoon of extra virgin olive oil and a pinch of salt. Cover and cook for 5 minutes, stirring occasionally.
Stuff the sea bream fillets with a good amount of the Light Veggie Mix to obtain sandwiches. Bake at 180°C for 7/8 minutes.
Put the sea bream sandwiches on flat dishes, then place the parmesan baskets filled with some Light Veggie Mix on the side and season with the mixture obtained from baking the fish.