500gr gallinella (either two small or 1 large)
1 carrot (cut with a truffle cutter for thin rounds)
5 pachino tomatoes
s & p
extra virgin olive oil & some white wine
Put some olive oil in a low pan and heat at medium heat. Add chopped shallot, carrot rounds and pachino cut in four quarters. Simmer till soft adding white wine. Let the wine evaporate for some minutes and lower heat. Add fish, s & p and cover the pan with a lid. (I have one in glass with a small hole to help escape steam).
When the eye of the fish turns white turn off the heat. Sprinkle with chopped parsley on each individual plate when dividing the portions for serving.