Saturday, August 4, 2012

Pesce con Olive, Capperi, e Limone

Pesce con Olive, Capperi, e Limone

Recipe by Lejla Mancusi via Arthur Schwartz

This quick and easy recipe from Arthur Schwartz' Naples at Table : Cooking in Campania is perfect for hot summer evenings. Add a glass of your favorite white wine and you're all set.

Yield: 2 servings

  • 1 lb Fish Fillets
  • 4 oz. Green Sicilian Olives, chopped
  • 1 Tbs. Salt Packed Capers, chopped if large
  • 1 Lemon, juiced
  • 2 Tbs. Extra Virgin Olive Oil
  • Parsley, chopped
Cooking Directions

  1. Warm the oil in a pan large enough to hold the fish fillets in one layer.
  2. Add the olives and capers and lemon juice and cook until they begin to sizzle.

  3. Carefully place the fillets on the sizzling olive and caper mixture and cook two or three minutes, until the edges start to become opaque.
  4. Turn the fillets over (some of the olive mixture will stick) and cook to taste, another two or three minutes depending on their thickness.
  5. Transfer the fish and olive mixture to serving plates, sprinkle with parsley and serve immediately.

Note: Naples at Table has been out of print for some time and has developed something of a cult following. Used copies are readily available available and if you happen to see one locally don't hesitate to buy it. Of course it's also available through Amazon:

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...