Ingredients for 4 servings:
1kg stockfish "stocco di mammola" sponged in big pieces,
Red pepper,
Salmoriglio: olive oil, oregano, garlic, salt, lemon.

Preparation:
chard-grill stockfish, from time to time wet with salmoriglio.

When cooked arrange on a serving plate, break into small pieces with a fork, season with remaining salmoriglio and red hot pepper.