Fish with tomatoes and olives Sicilian: a second plate is very easy to prepare in a pan is baked. In Sicily this sauce is also called “the Aeolian”. it's tomato sauce, garlic, Capers, olives and herbs in which to cook the fish, either neat or in slices, which it is often also used for pasta, as in the case of PASTA WITH TUNA AEOLIAN. Is’ one of the quickest and easiest ways to prepare both the whole fish is a fish steaks. And if you love the Sicilian cuisine, do not miss all my VIDEO RECIPES Sicilian cuisine on YouTube.
The fish sauce to the aeolian or Sicilian is a simple and effective recipe for preparing rapidly a large number of types of fish, both as a whole sea bream and sea bass (provided that the fish is scaled and gutted), both in slices as amberjack, ombrina the Pescespada. Among other things, the SICILIAN SWORDFISH It is one of my favorite dishes.
As you may have guessed, I love the fish. A little’ Why Gozo, born on the sea, some’ because the meat is really ' difficult ', the fish is often on my Board. And this is one of the tastiest ways to prepare and less demanding. You can experience fish recipe with tomatoes and olives Sicilian either by cooking in a pan, is baked in foil and I explain how in detail. In both cases, the key thing is to respect the fish cooking time, which must remain moist, soft, rich taste.
As for herbs, I have a fondness for oregano, basil and thyme, although parsley in fish, provided that limited dose, It is always a great classic. Obviously, do not forget to have a look at all my SICILIAN RECIPES. And now I wish you good day!
2 from about 600 grams sea bream or sea bass each
black or green olives in brine, to taste
Capers in salt, to taste
Piccadilly or Pachino tomatoes or Datterini, to taste
fresh parsley, Basil, Thyme, to taste
oregano, to taste
50 milliliters of white wine or rosé (only for cooking in a pan)
2 cloves of garlic
extra virgin olive oil, to taste
Salt, to taste
Prepare the fish with tomatoes and olives Sicilian is simple. You can cook in the pan or in the oven and leave you the recipe for both types of cooking. In any case, you should always wash the fish you choose and clean it, if it had not already been scaled and gutted. Dab the fish with care.
Wash the tomatoes and cut them in half; unsasing capers under running water. Clean the garlic and crush slightly. Chop parsley.
COOKING IN PAN: put in a pan garlic and extra virgin olive oil. Brown the garlic over a very low heat and, when it will be just browned, remove it and add the tomatoes. Lightly salt and skip the tomatoes over medium heat for 5 minutes or until they are slightly wilted. Add the capers, olives and chopped parsley or basil broken hand. Mix.
Salt the fish on each side and also inside and add it to the tomato and olive sauce. Deglaze with white wine, let evaporate the alcohol part and cover. Cook covered over medium heat for 15 minutes (for sizes larger the cooking time will increase accordingly). To verify that the fish is cooked, just pull the fin that is located close to the head: if you will be away immediately, the fish is cooked. When finished cooking, fragrant fish with Sicilian olives and cherry tomatoes with a little oregano, you will see that taste and smell.
COOKING IN THE OVEN FOIL: Preheat the oven to 200 degrees. Lightly salt the fish on both sides and inside. Arrange the fish on a baking sheet (You'll have to make a foil, so abundant with parchment paper). Sprinkle with a drizzle of extra virgin olive oil and distribute around the tomatoes, Capers, the olives, garlic, chopped parsley and a little oregano or, if you prefer fresh thyme or basil and a pinch of oregano. Take a bag with baking paper, taking care to properly close the bag at the ends, so that the liquid that will form inside does not come out.
I recommend you prepare each fish in a single foil. As an alternative to baking paper, you could also use the fairy card, while I do not recommend the aluminum foil: despite being very practical (in fact the easiest material to use) at high temperatures and especially in contact with acidic foods such as tomato can contaminate the food. Bake for 25 minutes (up to 700 grams in weight, for larger sizes increase the cooking time to 35-40 minutes). The fish with cherry tomatoes and olives baked in the oven can be used directly as a foil, or you can put it in a dish, as Favorites.
MATCHING: With a classic of fish cooking we suggest a Montecucco Doc Vermentino produced by the organic farm Pierini and Brugi, in Tuscany. The Lillatrino is a wine with fruity and floral scents, with a good acidity. You have to serve and drink it very young.