From what I happened to: a free afternoon all to myself! I took 4 hours to leave and now I am dedicating to post some ricettina I had left on standby waiting for the right moment. What peace, what peace of mind, I arrived home at 14:00, I held a quick meeting pranzettino only my needs, I started to walk naked and I had lunch on the terrace enjoying finally my jasmine flowers. It 'a smell and sight: the wall seems sprayed shaving foam! Then I prepared a cup of coffee, I turned on the PC and with this intoxicating smell of coffee and jasmine I'm about to visually describes the dinner a few nights ago: simple, genuine and summer.

Ingredients:
1 grouper from 700-800g
10 cherry tomatoes
30 grams of pecorino romano
a handful of capers
8-10 olives
a sprig of parsley
a few slices of lemon
1 clove of garlic
pepper to taste
oil to taste
Procedure:
Clean the fish by depriving the innards and scales, I do do do from my fishmonger to trust. Put the bottom of a baking dish a little olive oil and a bit of garlic, finely chopped. Place the grouper in the belly, and introduce some folgiolina parsley and 2-3 slices of lemon. Season the fish with olives, capers, chopped parsley, tomatoes and chopped garlic. Sprinkle the fish
cheese, pepper and sprinkle with a past of oil. Sprinkle the fish with wet hands with water. Bake at 200 degrees for 20 minutes. Serve the fish topped with barbed and gravy, olives, capers and tomatoes.

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