| Recipes



1kg Fresh Cippullaz, Filleted
250g cherry tomatoes, chopped
¼ cup extra virgin olive oil
1 clove of garlic, chopped
6 basil leaves
Parsley, chopped
1 pinch chilli pepper
Handful of mushrooms, sliced
2 cup of white wine 
Salt and pepper to taste


Place the garlic in a saucepan with some oil and leave to brown. Add the finely chopped and basil mix to it.

Add wine and let it simmer.

Add the sliced mushrooms and tomatoes, stir and raise the heat slightly. Add the fillets of fish and leave to cook for 10 minutes. Add the chilli and some broth. Cook until ready.

Arrange on a serving dish and garnish with fresh chives.

Tip: If fresh Cippullaz is not available, you can use snapper, seabream, seabass or any other kind of fresh fish