Luccio

Method

1. Clean and gut the pike.
2. Pour a little oil on the bottom of a pan and add coarse salt.
3. Heat the oil until warm.
4. Add garlic, chili (split and seeds partly removed), rosemary, fennel, sage and Roman mint to the pan.
5. Grate a few flakes of Pecorino Romano over the aromatics (optional).
6. Add cherry tomatoes: break some in half and place them in the center, leaving whole ones on the sides.
7. Place the pike on top of the tomatoes and aromatics.
8. Season the pike with coarse salt.
9. Drizzle oil over the pike and add a splash of white wine around the fish without wetting it directly.
10. Cover the pan and cook for 10 minutes.
11. Uncover, remove the skin from the pike, and transfer to a serving plate.
12. Arrange the tomatoes and aromatics around the pike.
13. Garnish with fresh herbs and serve.