For four people:
- 4 fillets of yellow or red gurnard
- 250 g canned, diced tomato (or fresh, chopped cherry tomatoes)
- two bunches of basil
- 20 stoned green olives
- 1 rib of celery
- white wine vinegar
- extra-virgin olive oil
Flour the fish fillets and fry them in a pan in a generous quantity of very hot oil. When they are evenly golden brown, remove them and put them to drain on a plate lined with the kitchen paper.
Meanwhile, blend the basil with the canned tomato (or cherry tomato) pieces and pour the sauce into a small saucepan. Simmer for 15-20 minutes, together with the washed and diced celery and the olives.
Add 4 tablespoons of sugar and 3 of vinegar to obtain a sweet and sour taste. Immerse the fried fish filets in the sauce, and simmer for another 5 minutes. Add a pinch of oregano.
Serve warm, or at room temperature.