Simple way to cook fish on the bone rich in flavour and with very simple Mediterranean ingredients.
This dish is a classic in Italy and one that is made at least twice a month in my family.
I love how easy it is and also versatile. As long as you can get your hands on a fresh piece of fish, some good quality cold press extra virgin olive oil, some garlic and tomatoes, then you are good to go. Anything extra you want to add, like fennel, olives, herbs, potatoes or other veggies, will be a plus for extra flavour.
Here is how I often make it with just a handful of simple Mediterranean ingredients.
Ingrediens (serves 2):
- 500-700 g of fresh orata or sea-bream, clean and guts removed
- 2-3 cloves of garlic
- extra virgin olive oil
- salt and ground black pepper
- 200 g ripe cherry tomatoes on the vine
- 1/2 cup dry white wine
- 8 black olives
- 1 fish red chili (optional)
- 1 bulb of fennel
- fresh parsley
- 1 fresh lemon
- 1 tsp capers
Wash the fish, season the inside with salt and pepper and stuff it with some fresh parsley leaves, a few slices of lemon and half a garlic clove
In a large skillet heat up a few tablespoons of extra virgin olive oil with garlic and tomatoes. Cook on medium to blister and slightly brown the garlic, next add the fish, olives, capers, lemon, fresh parsley and fennel (halved). Season with salt and pepper
Pour in the wine and 1/2 cup of water, cover with a lid and let cook on medium for 15 min, flip it and cook for 10 more minutes
Serve it with a drizzle of extra virgin olive oil .
Could this be any easier?
Let me know if you guys liked this recipe and if you make it, tag me on IG @the_fit_mediterranean