As a Mediterranean island one would expect the quality of fish to be splendid and it is. One of the dishes I got to enjoy my first night there at Il Chiasso restaurant in Capoliveri was baked rockfish. Rockfish is the central fish of a good bouillabaisse. It is quite bony, but has a lot of flavor. Dido, the chef at Il Chiasso was kind enough to allow me to photograph his preparation of the dish, which mostly speaks for itself.
Olive oil with diced garlic in a pan
Add fresh tomatoes
Add herbs (basil)
Bake and eat. Don’t forget the crusty bread!