Pesce alla Livornese or Fish in the style of Livorno
A simple, quick, and light dinner.
Ingredients
- 1 lb. Fresh fish fillets. (Snapper, Cod, Haddock, or Rockfish are all excellent choices) 2 Tbsp Virgin olive oil 2 cloves garlic thinly sliced 1 cup fresh olives pitted and halved 1 tbsp capers 3/4 White wine 3/4 cup pureed or crushed tomato 1 tbsp fresh chopped Parsley Salt and Pepper to taste.
Instructions
- Over low-medium heat warm 2/3 olive oil.
- Pat dry and lightly season with salt and pepper the fillets
- Gently fry the fish for about 1 1/2 minutes per side. Remove and set aside.
- Add garlic and stir till fragrant and the edges take on a little color.
- Add wine and allow to reduce till about half.
- Add olives, capers, and tomatoes. Simmer for about 3-4 minutes.
- Adjust the seasoning as needed. Stir in parsley, nestle the fish into the sauce, and allow to warm through.
- Serve with a drizzle of the remaining olive oil.
Notes
It is important to do this with low heat to allow the fish to cook but not become too firm, dry, and mushy. Avoid using a strong and assertive wine like Sauvignon or Chardonnay, a Pinot Grigio is a good option.