Pesce con Olive, Capperi e Limone
Fish fillets with Olives, Capers and Lemon
In this simple, yet sophisticated, Neapolitan recipe of cooking fish, you are in a way, poaching fish fillets in olives, capers, olive oil and lemon juice. The low heat gives the fish a velvety texture. This condiment enlivens even the blandest white fish fillet, such as sole or tilapia, and is also a good match for dark fleshed fish, such as mackerel and North Atlantic bluefish. The olives will end up sticking to the fish, which is how it should be.
Ingredients (serves 2/3)
2 tablespoons extra-virgin olive oil
1 tablespoon salted capers, thoroughly rinsed and chopped coarsely.
4 ounces green olives pitted and finely chopped.
Juice of 1 lemon (according to size)
1 pound fish fillets (any kind)
1 rounded tablespoon finely cut parsley
Preparation:
Mix together the olive oil, capers, olives and lemon juice in a 10 inch skillet. Place over low heat and let the mixture warm slowly util it begins to sizzle gently.
Arrange the fish fillets in one layer over the olives. Depending of the thickness of the fillets, cook the fish 1 or 2 minutes on the first side, then turn the fish and cook another minute or so.
Sprinkle the fish with parsley and serve hot or at room temperature.
Wine
We would enjoy this recipe with a white wine from Lombardy - Northern Italy, Lugana del Lago di Garda.
Enjoy!
Mic
Fish fillets
