Sea beam with chicory and Pecorino cheese d.o.p. of Sardinia

Recipe ingredients:

(for 4 people)

A cleaned fillet of seabream
200 g of chicory
200 g of flakes of Pecorino of Sardina d.o.p.
Black peppercorns to taste
Salt to taste
Extra virgin olive oil to taste

Preparation:

Cut the seabream fillets into cubes of about 2.5 cm, season with salt on both sides, cook in pan for 3 / 4 of the cooking time on the skin side (to make it crispy and golden) and then finish cooking the flesh side. In a bowl, season the chicory with extra virgin olive oil, salt and pepper.

Presentation:

Compose the plates alternating fish and chicory, and garnish with flakes of Pecorino cheese of Sardinia and berries of black pepper, crushed with a knife.