Chef
Chef Massimo Riccioli
Time
45 minutes
Serves
4
Difficulty
Medium-High
Ingredients
4 large potatoes
600g fish fillets
salt, to taste
white pepper, to taste
1 teaspoon brown sugar
300g canned whole peeled tomatoes, crushed with a fork
1 bunch of parsley
2 pinches of oregano
2 tablespoons white wine vinegar
1 chilli pepper
6 spring onions
2 tablespoons extra virgin olive oil
1 teaspoon ground turmeric
2 anchovy fillets in oil
Method
For the sauce
Slice 4 spring onions into rounds. Soften them over gentle heat with sliced chilli pepper in a frying pan in 2 tablespoons of extra virgin olive oil. Then add the crushed tomatoes, anchovies, white wine vinegar, a pinch of salt, two pinches of turmeric, a pinch of oregano, a few leaves of parsley, and a teaspoon of brown sugar, and ½ glass of water and cook for 10 minutes.
For the fish
Add salt and pepper to the fish strips and pan-sear on a cast iron pan.
Boil the potatoes in their skins, then crush them with one sharp press of your hand, with the skin on.
Season the potatoes with salt, pepper and turmeric and bake in the oven at 220° C for 15 minutes.
To serve
Put the fish strips in the centre of the plate, cover with the tomato sauce, garnish with the remaining thinly sliced spring onions and drizzle extra virgin olive oil.
