Thread the fish and cook it with butter and no flour. Assemble a nice salad on a plate. Lay the filets on top, still warm, after having dried them carefully with a napkin. Dress with a sauce made of bread, broth, olive oil, salt, pepper, a drip of balsamic vinegar, and chopped parsley.
Recipe of Angelo Conti-Rossini, from "Il mio libro" (My book), Salvioni Bellinzona Edition