Obviously caught in Giglio.

Here is the capon fish ( RED SCORPION)

These I have already beautifully cleaned, scaled, gutted. I cut them into thick slices. I also put my head in it, cut in half lengthwise, so that it stays open. The dressing is the simplest and most classic: extra virgin olive oil, parsley, garlic, chilli, half a glass of white wine. I cook then add salt and pureed peeled tomatoes.

I cook the pasta, toss it in the sauce, leaving the “drums” aside in the large pan.

I serve the pasta with the fish drums on the side of the plate, as seen in the photo. It is a complete meal in one dish.

However, the taste of the caught fish …. what do you want think?