A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills.
All you need is a fresh fish and a handful of flavors that speak of Liguria: tomatoes, olives, oregano and an excellent extra virgin olive oil like that of the Frantoio Novella & Vignolo, an mill that for more than 160 years processes olives in Recco, almost on the sea side (as you can see in the picture above!).
Did you notice the oil bottle? Yes, it is beautiful and special and she also talks about Liguria: it is in fact handmade in porcelain by the Mazzotti ceramics factory in Albisola, one of the most famous ceramics hub in Italy since centuries!
Here below you can find the video recipe of this amazingly easy and tasty Ligurian dish! Enjoy the sound, the music and imagine the flavours!
- 1 kg (2.2 lb) of fresh fish (sea bass, bream, snapper)
- 200 g (7 oz) of potatoes
- 100 g (3 oz) of cherry tomatoes
- 60 g (2 oz) of pitted Taggiasca olives
- 30 g (1 oz) of pine nuts
- 3 cloves of garlic
- 50 ml (3 tablespoons) of dry white wine
- 4 tablespoons of extra-virgin olive oil
- Dried thyme to taste
- Black pepper
- Preheat the oven to 200°C (390°F)
- Clean and descale the fish
- Peel the potatoes, cut into slices of about ½ cm (¼ inch) thick and parboil for a few minutes (they must remain quite al dente). Cut the tomatoes into wedges.
- Line a baking dish with baking paper, with enough overhanging the sides to wrap the fish. Drizzle over half the olive oil and spread the sliced potatoes across the base. Hide a clove of garlic in the body cavity of the fish and place the fish atop the potatoes.
- Add tomatoes, olives, pine nuts and garlic around the fish, pour in the wine, season with dried thyme, 2 tablespoons of extra virgin olive oil, salt and pepper. Place another sheet of baking paper on top and draw up the overhanging baking paper.
- Fold the edges together to seal the fish inside the paper and bake for about 30 minutes. Serve portions of the fish fillets with the baked vegetables on the side.
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