Fish Fillet Livornese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (e.g. redfish)
- 4 tomato (s)
- 80 g olives, black, pitted
- 50 g capers
- liter ⅛ olive oil
- 2 garlic clove (s), crushed
- 1 teaspoon oregano, dried
- 1 glass white wine, dry or fish stock
- 1 bunch parsley, smooth
- 5 tablespoon lemon juice
- Fat for the shape
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the pieces of fish, season with salt and cover and chill. Scald the tomatoes and peel them, then cut them into pieces. Drain the capers.
- Grease a baking dish with 2 tablespoons of oil and lightly sprinkle the bottom of the dish with salt and pepper. Rub the fish with crushed garlic (tastes good even without the garlic). Place in the form with the skin facing up. Scatter tomatoes, capers, olives, oregano and pepper over the top. Drizzle with the white wine.
- Bake in a preheated oven at 190 ° C for about 20 minutes.
- In the meantime, chop the parsley and mix with the olive oil and lemon juice.
- To serve, divide the fish with some of the stock on plates and pour 1 tablespoon of lemon oil over each.
- Tastes good with baguette or with herb potatoes.
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