Ingredients for 2 people:
Tub Gurnard or Redfish fillets
Ariosto Impan bread crumbs
Culatello di Zibello (cured pork salame made from the lean part of a ham) or San Daniele/Parma ham
Extra virgin olive oil
4 cherry tomatoes
Buy some ready prepared Tub Gurnard fillets.
Similar to redfish, the tub gurnard can be used in a multitude of recipes.
Make sure all the bones have been removed, if not, use some tweezers to remove what is left on the flesh.
Dip the fillets in milk and dredge in Ariosto Impan bread crumbs.
Wash the asparagus, cook in boiling water and let them dry on a plait.
Dredge the asparagus in Impan Ariosto and wrap in Culatello or Parma ham.
Place the fish fillets and the asparagus in 2 separate tins, both lined with parchment paper and sprinkled with some Extra Virgin olive oil.
Bake the fish in a preheated oven at 390 F for 20 minutes.
5 minutes before the fillets are ready, bake the asparagus.
Serve the fish fillets and the asparagus in the same dish, together with a couple of cherry tomatoes.
Pair with Fiano di Avellino D.O.C. white wine
Prepared, tried and tested by: Saverio Lo Presti