2 lampughe of about 600 gr (or one of 1 kg)
a handful of capers
a few olives
A really simple dish. The lampuga is an oily fish in season; it is found from May to September in the sea between Sicily and Campania. Like all oily fish, it is healthy and rich in Omega 3, and is rich in noble proteins and vitamins; vitamins A, B, B2, PP, B5, B6, B12, C, D and E. There are also many minerals contained in the dolphinfish including phosphorus, zinc, magnesium and potassium. It is a skinny fish that contains less than 1% fat and provides about one hundred Kcal per 100 grams..
Filet the dolphinfish first, remove the skin and cut it into small pieces.
Prepare the pan, extra virgin olive oil, some capers, a sprig of rosemary, and cherry tomatoes that we previously blanched to remove the skin.
If you like, add a pinch of chilli pepper, just a little.
Add them to the pan, lay the lampura fillets on top and let them cook for two or three minutes until the meat turns white.
The meat is tender, prepared in this simple way is a special dish even for children.