Groupers steaks with squids and cherry tomatoes
with pomodorini Fragolino

Ingredients for 4 people: 4 slices of cernia (grouper, a rock fish), 100 g each; 5 calamari spillo (a variety of small and long squids); 8 cherry tomatoes; 2 cloves of garlic; some flour; some thyme; 1 sprig of parsley; white wine; 1 ladle of fish stock; extra-virgin olive oil; salt; pepper.

Sauté in the extra-virgin olive oil the garlic cloves (with the skin) and remove them as soon as they brown. Cover the fish in flour and sauté it in oil adding salt, pepper and thyme. Pour the squids in and stir until they are properly cooked. Add some white wine and let it evaporate. Then add the diced fresh tomatoes and parsley. In the end, add a ladle of fish stock and cook over a low heat for 5 minutes.