Skin the fish and wash well. Fillet it and cut into medium-sized pieces. Gently heat some chopped garlic and chilli in oil, brown for some minutes then add the pieces of fish floured. Douse with half a glass of white wine, allow to evaporate, pour in some clear fish stock, and finish cooking. Put the pieces into the centre of a serving dish along with some Berni Carciofi Grigliati, then pour the cooking liquid over everything and garnish to taste.