Halibut fillets “with overcoat ”
(serves 4)
4 halibut filets, approximately 7.05 ounces (200 gr). each
15.8 ounces (450 gr.) Pachino tomatoes
2 tablespoons (30 gr.) capers from Pantelleria
5.2 ounces (150 gr.) olives Taggiasca, pitted
2 garlic cloves
2 tablespoons of olive oil
4 tablespoons of breadcrumbs
1 teaspoon ground chili
1 teaspoon of dry oregano
Clean and cut the tomatoes in slices, remove the seeds and drain their water. In a large saucepan let burnish the oil and crushed garlic (which has to be removed in the end) add the tomatoes, capers, olives and fish filets. Cook on low heat for about 5 minutes and add a little bit of water, if necessary. Turn the fish delicately with a scoop, being extremely careful not to crush or break them and complete the cooking (the duration of the cooking can vary, based on the size of the filets). In another pan leave the breadcrumbs to toast with the chili and oregano. Sprinkle the filets with the breadcrumbs mixture and serve.
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