20 minutes 2 people
By Doreen Colondres
I got in love with this dish during my first visit to Liguria, Italy. I tasted it three times from three different grandpas and grandmas. Most of the time they cook it in the oven, adding all the ingredients at the same time. They use orata or branzino fish, whole or fillet and even with a pinch of pine nuts to add a crunchy element to it. It is a simple and memorable dish where it’s all about the quality of the ingredients. I always cook it at home with fresh snapper and in the pan to save time. Try it so you can travel to Liguria from your kitchen.What you need:
- 1 pound of fresh white fish fillet (snapper, corvina, sea bass)
- 1 pound of yellow russet potatoes, peeled and sliced
- 8-10 black olives
- 1 garlic cloves, sliced
- 1/4 cup of white wine
- Olive oil
- Fresh parsley
- Salt & pepper to taste
- Using a large pan on medium high heat, add olive oil (not too much, is not deep frying) and cook the potatoes for 7-8 minutes (split in 2 batches if needed). Then set aside on a plate with paper towel and sparkle a pinch of salt.
- Discard the oil, add 2-3 tbsp. of new olive oil and cook the garlic for 1-2 minutes on medium high heat. Then lay the fish and cook the first side for 2-3 minutes. Add salt, pepper and the olives.
- Using a spatula (fish spatula better) flip the fish, add salt and pepper if needed, add the wine, the parsley and cook for 2-5 more minutes, depending on the thickness of the fish.
- Serve on top of the potatoes with more parsley and enjoy with a refreshing and light white wine.