White fish in Italian
4 servings
90 minutes
Italian white fish is the embodiment of Mediterranean cuisine, where freshness and rich flavor combine with simplicity of preparation. This dish has roots in the traditions of Italy's coastal towns, where fishermen prepared the catch of the day with local gifts: ripe tomatoes, fragrant olives, and pine nuts. Baked in the oven, white fish acquires a tender texture, while a crispy crust soaked in olive oil makes it particularly appetizing. The light acidity of tomatoes, the spiciness of olives, and the nutty note create a harmony of flavors that pairs especially well with a glass of white wine. This exquisite yet simple dish is perfect for both a cozy family dinner and a festive feast, bringing Italian warmth and gastronomic elegance to the atmosphere.
1
We take a fillet of white fish with skin, season to taste. Heat a tablespoon of olive oil in a large pan and fry the fillet skin side up for 2-3 minutes until crispy.
- White fish fillet: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 1 tablespoon
2
In a large baking dish, place the fried fillet skin side down. Sprinkle with halved cherry tomatoes, then sliced black olives, and top with pine nuts. Season with salt and pepper.
- White fish fillet: 4 pieces
- Cherry tomatoes: 500 g
- Olives: 50 g
- Pine nuts: 25 g
- Salt: to taste
- Ground black pepper: to taste
3
Place the baking tray in an oven preheated to 180 degrees and bake for 12-15 minutes until the fish is cooked. Remove from the oven, sprinkle with fresh basil, and serve on plates. Before serving, drizzle the fish with olive oil.
- White fish fillet: 4 pieces
- Basil: to taste
- Olive oil: 1 tablespoon