2 hens sea medium sized fresh, gutted by the fishmonger
200 g of black olives, pitted
150 g pitted black olives
2 small shallots
1 untreated lemon
1 glass of wine recommended
extra virgin olive oil and salt q.s.
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Spumante Extra Dry
Chop half the olives and other leave them whole. Wash the fish, then add salt little inside. Grease well with the oil a pan, put an over the fish and fry for five minutes, turning twice. Remove the pan from the heat. Grease well a baking sheet, place the fish, sprinkle with wine and pass them in the oven at 170 C° making them cook for about twenty minutes. Clean and wash the shallots, cut into small pieces and chop them, then let them dry in a pan with three / four tablespoons of olive oil and a tablespoon of water by combining only towards the end of cooking olives and mix well. Squeeze the lemon. Place on a large plate to reach the fish, sprinkle with their sauce and spraying them with lemon juice, then combining shallots and olives and serve with a side of steamed potatoes.