Fish slices with tomato and cucumbers

3_07091 FISH SLICES with CUCUMBER and TOMATOES INGREDIENTS for 4 PEOPLE 4 (400 g) slices of anglerfish, 4 (600 g) ripe tomatoes, 200 g of bread slightly stale pugliese, 280 g red tropea onion, cucumber, 4 4 sprigs of basil, 40 ml white wine vinegar 6 Tablespoons extra virgin olive oil, salt and peppercorns.

Preparation: 30 minutes: 30 minutes Rest after cooking: 20 minutes Easy Cut sliced bread, crust removed, cut the crumb in large pieces and place in a bowl.

Wet the bread with vinegar diluted in a glass of water, the bread has completely ammollarsi but not soaking itself.

Let soften 1-2 minutes, then squeeze a little, frantumatelo with your hands and put it in a wide Bowl.

Wash the tomatoes, divide them in half, remove seeds, water and slice them very thin.

Peel the onions, wash them, cut them into very thin slices, then divide the rings with his hands.

Check the sbucciatelo cucumber, and cut thin slices.

Wash and dry the leaves of the Basil sprigs.

, Tomatoes, onions, cucumber and Basil to the bowl with the bread and stir gently.

Add salt, sprinkle with ground pepper and sprayed with 4 tablespoons oil.

Let stand in refrigerator for 30 minutes.

Meanwhile, prepare the fish: Rinse and dry the slices of fish; wash and dry the Basil was detached and the leaves from the sprigs.

Put a basket for steaming over a pot with enough water to touch it and bring to a boil.

Place about half of the basil leaves on the drum; arrange the slices of fish on the leaves in a single layer, season with a pinch of salt and cover with the remaining basil leaves; cover the bowl with a lid, bring to a boil and cook for 20 minutes.

Remove from the fridge panzanella and mix gently; transfer slices of cooked fish into four individual dishes by eliminating the basil leaves.

Sprinkled with a little olive oil and finish the dishes with the panzanella.