Bass and bream: you choose; it is enough for it to be fresh and the oil and olives to be Ligurian

It is one of the most famous and savoury dishes of Ligurian cuisine. Simple and involving very poor ingredients, as chefs in restaurants on the Riviera love to do. Ligurian style fish is cooked in the oven and the basic ingredient must absolutely be fresh. Whether the fish is bass or bream, the best-known fish, doesn’t matter. The basic ingredients, taggiasca olives and extra virgin oil, have to be local.

Ingredients: 1 fish weighing 1.5 kilos, 5/6 potatoes in round slices, 15 little tomatoes, a handful of taggiasca olives, protected-origin-denomination extra virgin olive oil from Liguria, salt.

Preparation. After cleaning and scaling the fish, salt it and put it in a greased baking-pan and covered with potato slices, the little tomatoes cut in half and olives. Put in a dash of oil and cook in a heated oven at 180 degrees. While cooking, bathe the fish with sauce. For every kilo of fish you have to calculate around 30 minutes. The dish must be served immediately, very hot.