Ristorante "La Serra" - Hotel Plaza Lucchesi - Lungarno della Zecca Vecchia, 38 - Florence - Phone 055 26236

Sliced sea bass "as in Rome"

180 gr. of filleted sea bass
1 ripe tomato
1 potato
oil, garlic, white wine, salt, pepper, parsley

Heat the oil in a small casserole dish together with the whole clove of garlic. Lay the slice of sea bass carefully in the casserole and allow to cook, then add the tomato cut into four quarters together with the finely sliced potato and salt. Once all the ingredients are cooked, add the white wine, and continue to simmer until well absorbed. Serve up the bass with the chopped parsley mixed in with the cooking juices.

Romano Cardelli