Dressed Piper

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
  • sugar
  • white wine vinegar
  • oregano
  • flour
  • extra-virgin olive oil
  • salt

 

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.