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Liguria fish

 

LIGURIAN FISH

 

Fillet the fish (sea bream, sea bass, gurnard, , etc.), Leaving the skin. Peel the potatoes, cut into slices and boil. In large skillet (26 cm.) put half a cup of extra virgin olive oil, garlic and chilli. Fry over moderate heat; Remove garlic and chilli and, off the heat, add the tomatoes seeded and cut into cubes. After a few minutes add pine nuts and olives pitted. Deglaze with a little white wine and add the fish stock (alternatively make fish broth with granules). Add the potatoes, salt.
In a pan put the parchment paper, spray olive oil and lay the fillets with the skin on the bottom; sprinkle the fillets with olive oil, salt and pepper lightly. Bake at 190 ° for about 10 minutes (depending on the oven). Serve the potatoes, place near the fish and cover with the sauce, pine nuts and olives.


Per 4 people

FISH FILLET n. 8  
POTATOES n. 4  LARGE
CHERRY TOMATOES gr. 300  
PINE NUTS tablespoon 2  
BLACK OLIVES tablespoon 3  
FISH STOCK ladles 3  Link
E.V.OLIVE OIL, WHITE WINE enough