A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.
Ingredients
- 1 onion peeled and finely diced
- 2 celery stalks finely diced
- 100 ml extra virgin olive oil
- 500 g fresh tomatoes or 400g tinned plum tomatoes, drained
- a pinch red chilli flakes
- 30-50 g salted capers rinsed
- 60 g green or black olives
- 4 x 120 g fish fillets
- 1 heaped tbsp chopped flat leaf parsley
- salt and black pepper
Servings:
Instructions
- Get a large deep frying pan that is able to accommodate the fish in a single layer. Heat the oil over a medium low heat and fry the onion until soft and translucent.
- Add the celery, stir and cook for a couple of minutes then add the tomatoes and chilli and simmer gently for 10 minutes. Add the capers and olives and simmer for a couple of minutes more.
- Take the pan off the heat and arrange the fillets skin side down in the pan in a single layer. Ladle over some of the sauce. Put the pan back over a low heat and simmer very gently, spooning more sauce over the top every now and then.
- As soon as the fish is cooked through sprinkle with the parsley and serve.
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