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INGREDIENTS
- 1 whole fish weighing approx. 750 grams
- 6 borettane onions (smaller, flat onions with a sweeter taste) or 2 larger ones
- 2 medium potatoes
- 200 g fresh green bell peppers
- Green Asparagus
- 10 cherry tomatoes
- 1 sprig of flat-leaf parsley
- 4 slices of Italian white bread
- Extra Virgin Olive Oil
- Salt
- Vegetable Broth
INSTRUCTIONS
- 1Scale and fillet the fish. Cut the two resulting fillets with skin crosswise into smaller pieces, remove bones. From the fish remains (spine, head, and fins), prepare a broth by boiling them in salted water for about 20 minutes, which will be used later.
- 2Halve the cleaned onions lengthwise and place them cut-side down in heated olive oil in a pan.
- 3Peel the potatoes, cut them into rounds about ½ cm thick, and add them to the onions to sauté. Brown evenly on both sides.
- 4Meanwhile, clean the bell peppers, cut them into rings about 2 cm wide, and add them to the pan along with asparagus pieces.
- 5Season with salt and add halved cherry tomatoes and a few whole parsley leaves, then sauté everything together. Pour in the broth.
- 6Place the fish pieces skin-side down on the vegetables in the pan and simmer together under a lid for about 4 minutes. Do not stir; the fish must remain on top and steam only.
- 7Serve the fish with dry-toasted white Italian bread, then garnish and decorate with vegetables and the pan juices.
Manu a Matěj
The famous duo, singer Matěj Ruppert and chef Emanuel Ridi, bring true Italy to your table. Try authentic recipes from the TV screen in your own kitchen.