I take fish very seriously.
Very, very seriously.
No, I’m serious. Don’t even joke about it. I’m not even kidding.
I’m being serious here.
Dead serious.
What I’m saying is that I LOVE fish, in any form and shape and I miss it deeply. Growing up on the sunny Mediterranean coast, I used to feed myself on it every single day. Fish is so fresh, tasty and easily available over there. Not quite the same here in Shanghai despite being close to the ocean, the range and freshness of seafood here is not the same as the one back home, not to mentioned that prices can be VERY crazy and you can end up breaking the bank if you want to put your hands on a fresh fish fillet…
From time to time, though, I like to “treat myself” with a nice seafood meal! That’s what I did yesterday, and here is what I prepared: cuttlefish in a tasty capers and breadcrumb crust…DIVINE!
Give this a try if you can!
Ingredients (serves 2):
- 2 cuttlefish (600 g)
- 1 clove garlic
- 3 tbsp. olive oil
- 1/2 cup breadcrumb
- 2 tbsp. fresh parsley, chopped
- 1 tbsp. capers, chopped
- 1 cup white dry wine
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Wash the cuttlefish and cut it into pieces
and cut it into rings
Heat up 2 tbsp. of olive oil, saute’ de garlic until it gets a nice golden color
add the cuttlefish, salt and black pepper and saute’ on medium for a coupe of minutes, pour in the white wine, cover with a lid and let cook until fish is tender (if you are using a pressure cook, that should take about 15 min)
Once the fish is cooked, remove the lid and let all the liquid evaporate.
In the meantime combine together breadcrumb, chopped capers and chopped fresh parsley
Move the fish with its cooking juice into a baking tray, sprinkle the top with the breadcrumb-caper mixture.
Drizzle with the remaining 1 tbsp. of olive oil
and bake at 200 C for 15-20 min or until a nice crispy crust forms on top. I baked mine a bit too long and ended up a tiny bit too dry…Don’t be imperfect like me and keep an eye on your oven…
Dinner is ready!
Love
– LittleDani
