Ricciola is a big fish, also called ‘yellow fin’. It belongs to the mackerel family, but looks more like spada. The taste is even better, at least less dry. The friendly lady of the fish market explained me all this. I am always easy to convince to try something new (to cook and to eat!! ;-)).
Fill an oven dish with 400 grams of green asparagus, 250 grams of cherry tomatoes, 4 chopped garlic cloves, 1 spicy little pepper, a few pickled anchovies, an extra drizzle of olive oil. Bake approx 30 mins at 180° and stir now and again.
Grill the fish and serve with the ovenbaked vegetables and some fresh basil.
Ricciola instead of spada, for sure!
