White fish stuffed with capers and olives
4 servings
40 minutes
This exquisite recipe for white fish stuffed with capers and olives is rooted in the traditions of Mediterranean cuisine, where harmony of flavors is the foundation of gastronomic art. The tender and juicy white fish pairs beautifully with the savory filling, where salty capers and aromatic olives create a rich, intense flavor. Baked in white wine and olive oil, it acquires a delicate texture and incredible depth of taste. A pinch of white pepper and fresh dill complete the composition, adding freshness and sophistication. This recipe is perfect for a festive dinner or a romantic evening when you want to enjoy an elegant and refined dish with a rich flavor bouquet.
1
Cut the olives in half and remove the pits.
- Green olives: 15 pieces
2
Peel and finely chop the garlic.
- Garlic: 2 cloves
3
Chop the onion finely.
- Onion: 0.5 head
4
Combine olives, onion, and garlic, add capers, and mix.
- Green olives: 15 pieces
- Onion: 0.5 head
- Garlic: 2 cloves
- Capers: 3 teaspoons
5
Place 2 fish fillets in a heat-resistant dish, top with onion, olives, capers, and garlic, and season with salt.
- White fish: 1 kg
- Onion: 0.5 head
- Green olives: 15 pieces
- Capers: 3 teaspoons
- Garlic: 2 cloves
- Sea salt: 0.3 teaspoon
6
Place the remaining fish on the filling, season with salt and pepper, drizzle with wine and olive oil. Cover and let marinate for 5-10 minutes.
- White fish: 1 kg
- Sea salt: 0.3 teaspoon
- Ground white pepper: pinch
- Dry white wine: 150 ml
- Olive oil: 5 tablespoon
7
Preheat the oven to 180°C and bake the fish until done, about 20 minutes.
8
Chop the dill finely and sprinkle it over the cooked fish.
- Dill: 1 bunch