Fried Small Picarel with Onions and/or Tomato
(for 2 pies)
For the picarel:
1 small onion cut into thin, half slices
⅓ bunch parsley, coarsely-chopped
100g all-purpose flour
100g olive oil
juice of 1 lemon
10 cherry tomatoes cut in half
¼ bunch parsley (leaves only)
1 lemon cut into 4
Clean the picarel.
Put the picarel in a colander, season with salt and pepper, pour the lemon juice over it all and let it drain well.
Add the onion, parsley and flour.
Mix until all the ingredients are coated in flour.
Heat the olive oil well in a large frying pan.
Pour in half of the mixture, and with a wooden spatula spread it so that it takes on the shape of the pan – that is, becomes pie-like.
Fry for a few minutes until it browns on one side, turn it carefully with the help of a plate, and do the same with the other side.
Do the same with the rest of the mixture.
Serve on a platter with the cherry tomatoes, parsley, olive oil, dried oregano and sliced lemon.