One Fish, Two Fish

April 4, 2020

 

 

With the sun shining in Tuscany every single day, it's necessary to bring the emerging spring season into the kitchen.  As if to taunt Italians during their quarantine, this is the first year (in 1500 apparently) that there will be sun on the first fine weather holiday much revered by families from north to south.  

 

Italians being their creative selves, are finding ways to feel warmth of the longer sunny days, and welcome the season.

 

We invite you to try one of our favourite simple, fresh, fast and healthy dishes.

 

It's sure to bring a smile, and a memory of a sunny day in a small Italian coastal town, when things were (and will be again), so much simpler.

 

Hang in there everyone, we can do this!

 

Enjoy!

 

Liz and Giuseppe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

BRANZINO

Italian Sea Bass All'Isolana

 

 Serves 2

 

INGREDIENTS:

 

4 Branzino Filets, about 1 pound

1 cup Cherry tomatoes, halved

1/4 cup cured olives, pitted

2 Tbsp Sicilian staled capers. Rinsed twice.

1/4 Cup mixed bread crumbs and semolina flour

2 Tbsp sliced shallot or white onion

2 Garlic cloves finely chopped

1/4 Cup dry white wine

1 Tbsp chopped italian parsley

6 Fresh basil leaves, shredded

Lemon zest 

5 Tbsp Extra virgin olive oil

Sea Salt

White Pepper

1/4 cup Vegetable broth

 

Season the fish on both sides with salt and pepper. Coat with the bread crumb/semolina mix.

 

Heat 2 Tbsp oil in a non stick pan. Sear the filets until golden, approximately 1 minute each side. Set aside.

 

In another pan, gently heat 2 Tbsp oil. Add shallots and garlic and cook until translucent. Add cherry tomatoes, olives, capers. Season with salt and pepper to taste. Add the broth and allow to simmer for 5 minutes.

 

Using a Pyrex baking dish, place the baked filets, and spread evenly the tomato mix. Add the basil, herbs and white wine.

 

Drizzle with Extra Virgin Olive Oil.

 

Bake at 350 F for 15-20 minutes.

 

 

Please reload

#1 

Salt your pasta water "like the ocean"

 

#2

Reserve some pasta water from the pan as a natural thickener for your sauce.

 

#3

Remember: seafood pasta dishes never get cheese!

GIUSEPPE'S
COOKING TIPS