Ingredients
- Fresh noble Adriatic fish
- 150 g Swiss chards
- 100 g potatoes
- 1 clove garlic
- salt
- pepper
- olive oil
Preparation
To get the best result when frying fish, always use fresh fish.
When selecting the so-called "noble" fish, we recommend flat-bodied species, such as gilt-head bream, which may also be farmed, two-banded sea bream, white seabream, or common pandora; if you're using oily fish, opt for species such as young mackerel, European pilchard, or anchovies, etc.
Wash the fish (preferably in seawater), clean, and salt. Fry the fish on one side, flip over, and fry on the other.
Briefly blanch* cleaned chards in salted water. Lightly sauté finely chopped garlic in warm oil, add cooked potatoes, blanched chards, salt, pepper, and olive oil, and serve with the fried fish.
* Culinary Terms: blanching – a cooking process wherein an ingredient is scalded in boiling salted water for a brief interval and then plunged into ice water to cool
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