Trevally pesce bollito

Serves: 1
Ingredients
Trevally fish fillet 160 gm
Onion, chopped 5 gm
Garlic, chopped 2gm
Olive oil 10 ml
Fregula pasta, boiled 50 gm
Tomato, sundried, julienned 10 gm
Taggiasca olives 3 gm
Cherry tomato, halved 10 gm
Basil, julienned 5 gm
Clams 30 gm
Baby potato, boiled, halved 30 gm
Vegetable stock 50 gm
Parsley, chopped 5 gm
Salt 3 gm
White pepper 2 gm
Lemon juice 3 ml
Method
Season the fish with salt and pepper.
In a hot pan, sauté the chopped onion and garlic in olive oil, then add sundried tomato and olives and cook on low heat.
Add the fish to the pan to get some colour, and then add clams, cherry tomato and potato.
Add the vegetable stock followed by fregula pasta.
Cook the fish on both sides for about 3 min, and add lemon juice, basil and chopped parsley.
Check the seasoning and plate.