Slice the zucchini into thin rounds and set aside.

Season the horse mackerel fillets lightly with salt and pepper.

Mix the flour and curry powder in a shallow dish.

In a separate bowl, whisk the eggs with salt and pepper.

Dip the fish fillets and zucchini slices into the flour mixture, then into the egg mixture.

Heat olive oil in a pan over medium heat and cook the coated fish and zucchini until golden brown on both sides.

Sprinkle shredded cheese on top of the fish and zucchini, cover the pan, and cook until the cheese melts.