Fried together in olive oil, the soppressata and rosemary in this topping are fragrant, earthy, and a touch spicy — perfect when your fish needs some kick and a little crunch.
2 tablespoons extra virgin olive oil
2 ounces sliced hot sopressata, cut into 1/2-inch pieces
2 tablespoons rosemary leaves
Combine and Cook
Combine all of the ingredients in a medium skillet and cook over medium heat, stirring, until lightly browned and frizzled, about 5 minutes. Drain and let cool on paper towels to crisp.
Sprinkle over cooked fish.