Ligurian Style Croaker

To prepare the Ligurian style croaker, peel the potatoes 1, cut them into thin slices a few millimeters thick using a mandoline 2, and soak them in fresh water 3.

Meanwhile, score the base of the tomatoes 4 and boil them in water 5 for no more than 50 seconds 6.

Peel the tomatoes 7 and cut them into four parts, removing the pulp with the seeds. Then cut them into cubes of about 1/2 inch and set them aside. Cut the two croaker fillets into 8 pieces 8 and sear them in a pan over high heat in a base of oil and garlic 9.

When the flesh begins to change color, turn the fillets over to the other side very gently, just enough time to color them. Then remove the garlic 10 and deglaze with white wine 11. Add the olives 12.

Add the unsalted capers 13, raisins 14, and pine nuts 15. Add a pinch of salt and swirl the pan to cook without further touching or turning the fish; it will take about 5-10 minutes, depending on the size of the fillets.

Meanwhile, drain and sauté the potatoes in a pan with oil 16; they will cook in about 5 minutes 17, then salt to taste. Once the fish is cooked, add the tomatoes 18.

Mix gently 19. Plate the dish by placing the potatoes on one side and the croaker next to them 20, finally garnish with the remaining ingredients and the seasoning. The Ligurian style croaker is ready to be served 21.