Sea bass Livorno style
2 servings
30 minutes
Livorno-style sea bass is a refined dish of Mediterranean cuisine infused with the aromas of sun and sea breeze. Its roots trace back to Livorno, an Italian port city where fresh fish always takes center stage at the table. The tender sea bass fillet is first sautéed to a golden crust and then simmered in a rich sauce of tomatoes, capers, anchovies, and olives. White wine adds an elegant acidity to the sauce while basil and parsley finish it off with fresh notes. The dish pairs perfectly with crispy bread and a glass of dry white wine, highlighting its rich flavor. It is ideal for both cozy family dinners and festive evenings, impressing with its depth of aromas and exquisite execution.
1
Heat a large skillet.
2
Season the perch fillet with salt and pepper, then coat it in flour.
- Sea perch fillet: 500 g
- Sea salt: to taste
- Ground black pepper: to taste
- Wheat flour: to taste
3
Pour in half of the olive oil and fry the fish until lightly golden. Remove the fish from the pan and set aside.
- Olive oil: 70 ml
- Sea perch fillet: 500 g
4
Now fry the pre-chopped onion in the same pan.
- Onion: 80 g
5
Pour the wine, lower the heat.
- Dry white wine: 50 ml
6
Add tomatoes, capers, anchovies, and oregano. Cook until the ingredients are soft.
- Cherry tomatoes: 100 g
- Capers: 40 g
- Anchovies: 50 g
- Oregano: 3 g
7
Now add olives and fish, cover with a lid.
- Black olives: 6 pieces
- Sea perch fillet: 500 g
8
Preheat the oven to 200 degrees and place the pan in it for 10 minutes.
9
Sprinkle with parsley on top, and before serving, garnish with basil leaves and drizzle with olive oil.
- Chopped parsley: 10 g
- Basil leaves: 5 g
- Olive oil: 70 ml
