Dentex braised with cherry tomatoes and olives on mash

Ingredients

For 1 serving

• Dentex180 g
• Cherry tomatoes150 g
• Green olives15 g
• Potatoes180 g
• Reduced-fat milk50 ml
• Garlic1 clove
• Extra virgin olive oil12 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: June – September

Method

1. Wash and peel the potatoes, cut them into pieces of about 3 cm, put them in cold water, bring to the boil, salt and cook for 20 minutes, until soft.
2. Meanwhile wash and halve the cherry tomatoes; peel and crush the garlic; pat the dentex dry and check for bones.
3. Warm the milk. Drain the potatoes, pass them through a potato ricer and beat in the hot milk, a drizzle of oil and salt until fluffy; keep covered.
4. Heat the remaining oil in a wide frying pan over medium heat with the garlic for a minute, until just golden; add the tomatoes, green olives and a pinch of salt and cook for 5 minutes, until the tomatoes soften.
5. Lay the dentex in the sauce, salt it, cover and cook for 8 minutes over medium-low heat, until the flesh is white and flakes.
6. Serve the dentex on the mash with the sauce, torn basil and a grind of black pepper.