Fish and Potatoes Italian Style
2 servings
30 minutes
Fish with potatoes in Italian style is a true symphony of Mediterranean flavors, combining tender halibut fillet, aromatic capers, olives, and cherry tomatoes. This dish hails from the warm shores of Italy, where seafood and fresh vegetables are the foundation of culinary traditions. A light hint of white wine adds sophistication to the dish, while basil and parmesan elevate the flavor to perfection. It is perfect for a cozy family dinner or a romantic evening, enhancing the atmosphere of warmth and enjoyment. Its delicate texture and harmonious combination of ingredients create refined gastronomic pleasure, leaving an unforgettable impression with every forkful. It’s not just food – it’s a journey to Italy through taste.
1
Prepare all the ingredients.
2
Boil water in a pot, add salt, and throw in the potatoes, cook for 10-15 minutes until soft.
- Baby potatoes: 300 g
- Salt: to taste
3
Chop the onion into small cubes.
- Onion: 100 g
4
Heat the pan, pour in some vegetable oil, and place the halibut fillet skin-side down. Fry for 2 minutes.
- Vegetable oil: 20 ml
- Halibut fillet: 300 g
5
Flip the fish and fry for another 2 minutes.
6
Transfer the fish to a clean dish, then add onion to the pan, crush unpeeled garlic cloves with your palm, and add them to the onion.
- Onion: 100 g
- Garlic: 2 cloves
7
Add capers and white wine there, and evaporate it for 30 seconds.
- Capers: 15 g
- Dry white wine: 100 ml
8
Add olives, black olives, and cherry tomatoes, and fry for another 2 minutes.
- Green olives: 50 g
- Black olives: 50 g
- Red cherry tomatoes: 50 g
- Yellow cherry tomatoes: 50 g
9
Add boiled potatoes to the pan.
- Baby potatoes: 300 g
10
You can slightly crush the potato with a masher to release the starch.
11
Add butter and stir for another 2 minutes.
- Butter: 50 g
12
Tear basil leaves into the pan, return the fish, and leave for another 20 seconds.
- Green basil: 10 g
- Halibut fillet: 300 g
13
Serve the fish with potatoes, drizzled with olive oil and sprinkled with grated Parmesan.
- Olive oil: 10 ml
- Parmesan (Parmigiano Reggiano): 30 g
