Mirco, the fishmonger, explained to me that toothless shark has the most delicate flavor because they only eat plankton. So, he showed me the head to prove that I bought the real dogfish or palombo in Italian language and he explained to me how to prepare this fish with garlic, tomatoes and fresh parsley. Chop and fry 4 garlic cloves in 1 table spoon of olive oil. Add 500 grams of chopped tasty fresh peeled tomatoes ( or canned tomatoes). Allow to simmer for 10-15 minutes. Taste, add pepper and salt. Add a few slices of the dogfish (350-400 grams).
Continue the simmering for another 5 minutes. Turn the fish.
Finish with fresh parsley.
As side dishes, I add oven baked potatoes and fennel, both prepared in the oven at 200° on baking paper.
Super simple, incredibly delicious meal. 
Doc V's Healthy Kitchen 