Ainame grilled with tomato sauce

One serving of ainame should be about 50g. Make cuts along the skin and cut into fillets. Sprinkle salt and white pepper on both sides and mix well

Make the potato galette.
Peel the potatoes, slice them thinly with a slicer, then julienne them. Transfer them to a bowl, sprinkle with salt and rub in well.

The potatoes will gradually release water, so squeeze it out thoroughly before adding the melted butter and mixing

Spread (3) thinly in a frying pan with olive oil and cook over medium heat. Add torn pieces of unsalted butter halfway through cooking and cook for about 7 minutes on each side. Once both sides are golden brown, it's done

Add olive oil to another frying pan and heat. Once it is hot enough, coat the skin side of the fish in flour and cook it skin-side down. The fish tends to curl easily, so it's a good idea to press it down from above with chopsticks

Add crushed garlic to the frying pan to bring out the aroma, and after about 4 minutes, remove the garlic and flip the ainame over. During this time, it's a good idea to wipe off any excess oil with a piece of cooking paper or something similar

Once the clams are cooked through, remove them to a tray. Add the white wine and clam juice to the frying pan and simmer for 2-3 minutes to make the sauce

Dice the black olives into 2-3mm cubes and roughly chop the capers. Add the basic tomato sauce, black olives, capers, oregano, and Italian parsley to the frying pan in step [7] to make a sauce and adjust the seasoning

Remove the sauce from the heat and pour about one ladleful of sauce into a serving bowl. Place the fish and potato galette cut into 1/8 pieces on top of the sauce

Finish by sprinkling Italian parsley and drizzling with olive oil