Preparation for the blue fish Sfincione

Cut the white onion into julienne strips and let it cook with a small quantity of water and a small quantity of oil in a jar in the microwave oven.
When it is coocked, transfer it into a casserole together with the anchovies and the tomato concentrate and let it cook on a low heat.

Bone and fillet the fish. Lay the fish fillets on a baking tray covered with baking paper and cover them with the sauce, sprinkle with the breadcrumbs and finish with a small quantity of oil and oregano. Bake at 180° C for about 12 minutes.

Preparation for the apple Caponata

Peel and dice the apples. In a casserole boil, for a few seconds, the julienne stripped onion, the celery, and the olives cut into small pieces. Drain the vegetables and add them to the apples together with the desalted capers, the sugar, the vinegar and a small quantity of oil and mix.
Pour the mixture into a “weck” vase, lock it and cook in the microwave, preset at 700 watt, for 7 minutes.

Remove the vase from the microwave and let it cool for about 20 minutes in the locked vase. Serve the blue fish “Sfincione” with the apple “Caponata”.