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Pesce in bianco

Pesce in bianco

Neapolitan Christmas fish dish

By Armando Percuoco

4x 200g pieces of white firm flesh fish
(eg. Hapuka, Blue Eye Trevella or Patagonian Toothfish)
3 tbsp extra virgin olive oil
150g black pitted olives
70g Sicilian capers, preserved in salt
½ bunch parsley (leaves picked, do not chop)
Juice of 2 lemons (plus some additional lemon slices)
Salt and black pepper

Place the Sicilian capers in warm water for 15 minutes to remove the salt, then drain.
Place a high-sided tray on the stove, half filled with water. Add a few slices of lemon and a pinch of salt. Bring the water to the boil, then reduce to a simmer. Place the fish in the tray, skin-side down. Season with salt and pepper, then gently simmer for 7 minutes.
Remove the fish and gently pat dry using an absorbent paper towel.
Place the fish in a serving dish, add the extra virgin olive oil, capers, black olives and lemon juice. Allow to sit for at least one hour, then sprinkle with parsley leaves. This dish can be prepared in advance and refrigerated.

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