1 cup of extra virgin olive oil
1 cup of parsley leaves
1 tablespoon of lime juice
600g of cherry tomatoes
500g of Saint Peter's fish or lingcod
4 large zucchinis
Salt to taste
1 pinch of black pepper
1 cup of extra virgin olive oil
1 cup of parsley leaves
1 tablespoon of lime juice
600g of cherry tomatoes
500g of Saint Peter's fish or lingcod
4 large zucchinis
Salt to taste
1 pinch of black pepper
Slice the zucchinis into thin strips lengthwise
Separate the fish into four pieces, season with salt and wrap with the zucchini
Heat a third cup of olive oil in a pan over medium heat
Fry one piece of fish at a time until golden brown. Reserve
Blanch the tomatoes in boiling water
Cut them in half and remove the skin and seeds
Rapidly refry with salt and a pinch of black pepper in the same pan used for frying the fish. Reserve
Use some parsley leaves to decorate the plate
Blend the rest with the remaining olive oil, lime juice, and parsley leaves. Reserve
Place one portion of tomato in the center of each plate, arrange a piece of fish on top, and drizzle with the olive oil blended with parsley.
