Ingredients for 4 people
4 slices of Lucioperca fillet from Lake Maggiore with skin
olive oil, salt, pepper to taste
A clove of garlic
Cherry tomatoes 200gr.
Desalted capers from Salina 50gr.
Taggiasca olives 100 gr. 4/5 basil leaves
Preparation
In a hot non-stick pan, fry the garlic clove in Evo oil.
Add the pike-perch slices on the skin side, season with salt and pepper and fry slowly until the skin becomes crispy
Add the halved date tomatoes, the Taggiasca olives and the Salina capers
Continue cooking in the oven for 5/6 minutes
At the end of the cooking time, add fresh basil
Serve the Lucioperca fillets skin side down with fleur de sel flakes and Evo oil.
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