An original pesto to accompany a fish that has always been part of Mediterranean cuisine.

In fact, the sea bream is a fish that lives in the Mediterranean Sea, in particular along the coasts and in the lagoons not far from the mainland, and has practically entered the traditional cuisine of each town that overlooks this wonderful sea.

Only in winter, the sea bream moves into the open sea, forming more numerous schools to defend itself from the cold.

Its flesh is firm and tasty and has always been used in the kitchen. It was one of the favourite fish of the ancient Romans who cooked it on the grill and then covered it with sauces that today are not possible.

For example, do you know garum? A sauce made by fermenting the entrails of fish and salt that the Romans used to enhance the flavour of many dishes and to balance their diet rich in cereals. It intrigues me but I don't miss it.

In recent years, offshore farming has grown considerably in Italy, from sea bream with slightly fatter flesh.

Recipe of Fettucce with sea bream sauce

First we take the sea bream and fillet it. We will only use the flesh from which we have removed any bones.

Then we take a couple of cherry tomatoes, cut them in half and remove the watery inside. In the meantime, put the oil in a pan, a poached clove of garlic, some desalted capers (of the small ones called Tears of Venus) and the diced cherry tomatoes.

We heat and add the coarsely chopped sea bream flesh and cook for a few minutes.

Now let's prepare the parsley pesto: put the washed parsley in a glass for an immersion blender, only the leaves, some coarse salt and a little oil.

Blend for a few seconds and then add a little water, almonds and lemon juice. Then whisk again until you get a cream.

We boil the pasta, drain it al dente and finish cooking in the pan with the help of the water from the pasta. Serve, with the pesto on the side, a sprinkling of oil and some minced black pepper.

In the glass? A Laluci del Baglio del Cristo di Campobello, Sicilian white wine from Grillo grapes.