Clean the butterfish under cold running water to remove any leftover blood or innards. Use the tip of a sharp paring knife to remove any rib bones that may remain. Rinse the butterfish again and pat dry. Cover with a clean paper towel and keep in the refrigerator.

Whisk together eggs, pecorino, 1 tablespoon garlic, ½ the parsley in a bowl and season well with salt and pepper. Add just enough breadcrumbs until the mixture comes together and is soft, much like Thanksgiving stuffing.

Place a spoonful or two of the stuffing inside each butterflied butterfish and press gently to seal and flatten. Cover fish with paper towel and return to the refrigerator.

Prepare the tomato sauce. Using a large-hole box grater, grate tomatoes into a bowl.

In a wide saucepot or Dutch oven (big enough to hold the sauce and the butterfish) heat 3 tablespoons olive oil over medium heat and sauté red peppers until they are soft and caramelized. Add remaining garlic and sauté until garlic lightly browns. Add red pepper flakes and grated tomatoes. Let the mixture simmer until it has an applesauce-like consistency. Season with salt to taste.

In a large cast-iron skillet, heat a ½-inch layer of olive oil over medium-high heat until it reaches 350°F. Dust each butterfish with flour and fry, 1 or 2 at a time, being careful not to crowd the pan. Carefully flip so fish are golden brown on both sides. Remove fish to a paper-towel-lined plate and sprinkle salt lightly over each. Lay the browned fish in the tomato sauce, sprinkle with remaining parsley and serve.

*Visit RISeafood.com for a list of fish markets with locally landed species like butterfish. It’s wise to call ahead to check what’s available. Feel free to substitute other thin filet fish like fluke or scup. Stuff and roll the filets with skin side out and proceed with recipe.