Fillets of Peek-a-Boo, Brandbrassen-File*.

Perhaps your new favorite bean dish:

Cut the top of the artichokes generously small, remove the harder leaves, hollow them out and stand a slight style. Cut the artichokes into eighths and sauté for 8 min in a frying pan in a little oil. Cut the ends of the zucchini into small pieces, cut into medium slices and sauté in a little oil for 8 minutes.

Chop the onion and sauté in a tablespoon of oil, add the wine and reduce by half, then add the tomato pulp and a tablespoon of strained tomatoes.

When the sauce has boiled down, cook the sea bream fillets in it for 6-7 minutes, skin side up. Just before the end of the cooking time, add a sprig of rosemary and season with salt. Spread the sauce evenly on the individual plates, place the fillets with artichoke hearts and zucchini on top, sprinkle a handful of fresh, dehulled and peeled broad beans on top.

Our tip: a Bianco di Custoza.

*Filetti di occhiata all’acqua pazza, sea bream fillets “all’ acqua pazza”.

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