- 4 large potatoes, boil in their skin and crush them
- 600g fish fillets, cut into strips
- salt and white pepper, to taste
- 1 tsp brown sugar
- 300g canned tomato passata (pureed tomatoes)
- 1 bunch of parsley
- 2 pinches of oregano
- 2 tbsp white wine vinegar
- 1 chili pepper
- 6 fresh spring onions, finely sliced
- 2 tbsp extra virgin olive oil
- 1 tsp ground turmeric
- 2 anchovy fillets in oil
For the sauce:
Heat a frying pan and drizzle with 2 tbsp extra virgin olive oil. Gently fry sliced chili pepper, then add the canned tomato passata, anchovies, white wine vinegar, a pinch of salt, two pinches of turmeric, a pinch of oregano, a few leaves of parsley, a teaspoon of brown sugar, 100 ml of water and cook for 10 minutes.
For the fish:
Season the fish fillet strips with salt and white pepper. Heat a cast iron pan on medium-high heat. Pan-sear the fish strips until cooked.
Boil the potatoes in their skins, then slightly crush them with your hand with the skins left on.
Preheat the oven to 220°C. Season the potatoes with salt, pepper and turmeric and bake in the oven for 15 minutes.
Place the potato on the plate slightly to one side, the fish fillet strips in the centre of the plate, cover the fish with the tomato sauce, and garnish with the remaining spring onions thinly sliced and drizzled with extra virgin olive oil. Serve with the potatoes.