4 Filets 600 gr. (21.16 Ounces) each of sea bream or sea bass
200gr (7.05 Ounces) of Le Corti dei Farfensi EVOO
1 anchovy, packed in salt
1 organic clove garlic
3 tablespoons of Organic parsley, chopped
1 tablespoon capers, chopped
5 organic black peppercorns
1 organic small celery stalk
1 organic spring onion, cleaned but whole
Juice of 1/2 an organic lemon
Wash the anchovy and capers to remove the salt, chop them finely, and throw in a sauce pan. Add the Le Corti dei Farfensi EVOO, parsley, and garlic, and place over the fire. When they begin to crisp, remove the pan from the heat, transfer to a shallow dish, and let cool (this way you can preserve the color of the parsley).
After rising the fish under running water, place it in a saucepan with the peppercorns, celery, and spring onion. Cover with water and place over medium heat. Just as the water begins to boil, turn off the burner and let the fish cool down just a bit. While still warm, lift the fish from the water, spritz with a squeeze of lemon, and place in the fish with the anchovy sauce. Let sit in the sauce a half hour before serving to properly absorb the flavors. Serve with soft or toasted polenta.