In the cookbook 'Two greedy Italians' Gennaro explains that this recipe includes all his favourite ingredients. They are also a favourite of mine. Truly Mediterranean flavours. This recipe is also very easy to make. Make sure you have some good bread to mop up the juices!!
INGREDIENTS
4 fish fillets
juice of 1 lemon
6 Tbsp extra virgin olive oil, plus extra for drizzling
2 garlic cloves, finely chopped
1 Tbsp capers
4 anchovy fillets
200ml white wine
300g cherry tomatoes, sliced in half
sea salt & freshly ground black pepper
150g black olives, pitted
a handful of parsley, finely chopped
a pinch of oregano
METHOD:
Place the fish fillets in a bowl, squeeze over the lemon juice and leave to marinate for 30 minutes.
Prepare all ingredients.
Preheat oven to 200° C.
Heat the olive oil in a large frying pan, add the garlic, capers and anchovy fillets and cook over a medium heat for 5 minutes, until the anchovies have dissolved.
Add half of the wine and simmer until it has evaporated, then add the tomatoes, squashing them slightly. Season with pepper and cook for 5 minutes.
Add the olives and continue to cook for a further 10 minutes.
Place the fish in an ovenproof dish and season with salt and pepper.
Add the parsley, the remaining white wine, the sauce, a drizzle of olive oil and the oregano and cover with foil.
Bake in the oven for 20 minutes, removing the foil halfway through cooking.
Remove from the oven, leave to rest for 1 minute and serve immediately.
You can serve it with boiled green beans and some good crunchy bread if you like.
Serves 4
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