Sargo with crispy potato slices, piquillo peppers and sautéed

Sargo with crispy potato slices, piquillo peppers and sautéed


- Sargo (400 g, 4 pcs.)

- Monalisa potatoes (200 g)

- Olive oil

- Salt

- White pepper

- Onion sautéed with piquillo peppers


Cut the fins, scale and gut the fish, remove the fillets, and then set aside. Thinly cut the potatoes, don't wash them but add salt and leave for 10 minutes, drain by squeezing the potatoes with your hands or using a cloth. Season the fish with salt and pepper and place the potatoes on the skin side of the fish, imitating scales. Cover with oil and cook in the oven at 180 °C until the fish is done. In the final minutes, cover the potatoes with more oil and turn on the grill so that they take on a little colour. Regenerate the onion and piquillo peppers and plate up.


Method - Onion Sautéed with Piquillo Peppers


- Olive oil (30 ml)

- Onion (240 g)

- Grey salt

- White wine (40 ml)

- Tinned piquillo peppers (4 pcs.)

Heat a pan, add the oil, chopped onion and grey salt, sauté until it takes on some colour, add the white wine, and cook until reduced. Leave the onion a little crunchy, add the cut piquillo peppers, cook for a few seconds, and set aside.