The fish for this dish is cooked on a base of sliced potatoes that has been flavoured with garlic, fresh parsley and grated pecorino. The cheese needs to be really pungent and peppery so it stands up to the fish, so choose one that is mature and full of flavour. Serve this dish with a crisp green salad and some slow-roasted tomatoes for a fantastic meal.
Although traditionally this dish uses a gilthead or emperor bream, any large, thick fish could be used instead, provided it will cook in more or less the same time as the potatoes.
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