Roast Torpedo with I Bell peppers

Gut and clean the torpedo thoroughly, removing any inedible parts and leaving the fish whole. Dry it thoroughly so the marinade adheres better to the surface and cooks more evenly on the grill.

Pour the extra virgin olive oil, the juice of a large lemon, and the oregano into a bowl. Stir until the dressing is smooth, with the acidity of the lemon and the aroma of the oregano well distributed throughout the oil.

Immerse the torpedo in the marinade and let it rest for about an hour and a half. Turn it if necessary to coat every part: by the end, the fish should be evenly coated and flavored with lemon and oregano.

Place the torpedo on the grill and grill, basting occasionally with the remaining marinade. Keep the marinade intact throughout the cooking process, continuing until the surface is browned and the meat is cooked through and firm.

Transfer the cooked torpedo to a surface and cut it into strips. Proceed delicately to keep the pulp compact and obtain regular pieces, suitable for joining the strips of bell pepper without flaking off too much.

Roast the bell peppers Roast them separately until the surface is browned and the flesh is soft. Let them cool enough to handle, then remove the seeds and carefully remove the outer skin.

Cut the bell peppers Cleaned into thin, even strips. A good slice evenly distributes the seasoning and creates a pleasant balance with the torpedo strips.

Join the strips of bell pepper torpedo fish. Season with extra virgin olive oil, finely chopped garlic, and parsley; season with salt to taste and mix gently. Serve the dish warm, when the aromas are clearly perceptible.