Grouper in acqua pazza with boiled potatoes

Ingredients

For 1 serving

• Grouper200 g
• Cherry tomatoes180 g
• Garlic1 clove
• Parsley5 g
• Potatoes200 g
• Chili pepperto taste
• Extra virgin olive oil12 g
• Saltto taste

Contains: fish,

In season: June – September

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into roughly 3 cm chunks; when the water boils, salt it and cook them over medium heat for 15 minutes, until a fork goes through easily; drain.
2. Meanwhile wash and quarter the cherry tomatoes; peel and crush the garlic; pat the grouper dry and salt it lightly.
3. In a wide lidded frying pan heat the oil over medium heat with the garlic and chilli for 1–2 minutes, until the garlic is golden; add the tomatoes and cook for 2 minutes, until they start to soften.
4. Pour in a glass of water, salt and bring to a gentle boil.
5. Lay the grouper in the broth, cover and cook over low heat for 10–12 minutes, basting with the liquid, until the flesh is white and flakes.
6. Serve the fish with its broth, sprinkle with chopped parsley and add the potatoes on the side.