A 1 kg St. Peter's fish (alternatively amberjack, turbot or monkfish)
a small glass of white wine
2 cloves of garlic
4 tablespoons of extra virgin olive oil
For the cream:
1 kg broccoli
Salt and pepper
Heat the oven to 180oC.
Clean and cut out 4 fillets.
Grease the oven dish with oil and rub it with one of the two cloves of garlic. Season the fish with salt and place it on the pan. Add the wine, and cook for 7/8 minutes.
In the meantime, clean the broccoli and boil the tops in plenty of water for 6/7 minutes. To maintain the bright green colour of the vegetables, add a tablespoon of oil to the cooking water.
In a pan, brown the garlic with the remaining oil, add the anchovies and the chilli and then add the broccoli. Add salt and cook for a few minutes, adding a little bit of vegetable broth (or hot water). Let it reduce and then blend.
Serve the fillets with the hot sauce