Check out our two amazing recipes below!
This dish is very simple and very indicative of the Italian culture. Much of Italian cooking, in the home not in restaurants, is done with a mixture of this and that, whatever is local and available. I have prepared this many times at home, especially when feeding a lot of people at short notice. Do your best to use FRESH ingredients, it makes ALL the difference in cooking.
Feeds 6 people
- 2 pounds WILD CAUGHT Cod, never use farm raised fish
- 28-32 ounces of chunky tomatoes (I use boxes of POMI)
- 1 bunch of FRESH Basil – half chopped, half rolled and sliced
- 3-6 cloves of garlic – Diced
- 8 ounces of Kalamata olives – pitted and diced
- 1-2 tablespoons of Capers
- 1-2 large lemons – juice and set aside (real lemons – NEVER buy lemon juice)
- 1-2 cups white wine
- Preheat oven to 450 degrees (always cook on high heat)
- Cut cod into pieces that make sense for a single serving, place in 2” high baking pan
- Add ½ wine, ½ lemon juice, drizzle with olive oil and salt – put on side
- In large sauce pot, coat bottom with Olive Oil, sauté garlic on high heat for a few minutes until starts to turn color just slightly (not too much, if they burn, throw out and start over)
- Add olives, capers, ½ of the wine and ½ of the lemon juice, sauté for 2-3 minutes
- Add all tomatoes and all of the Chopped Basil, cook while stirring slowly, until tomatoes hot
- At this point if you like hot pepper, add a few shakes of red pepper flakes
- Pour tomatoes mixture over the Cod, put in oven, cook for about 15 minutes
- You need to start checking the fish 10 minutes after putting in oven, it should feel firm to the touch and just a little bouncy. When ready it should flake apart, should not be mushy.
- Once ready, remove from oven, sprinkle top of fish with remaining rolled and sliced Basil
- Asparagus sauté with shallots, lemon, salt and pepper
- Crisp Romaine lettuce salad with olive oil, balsamic vinegar, lemon, salt, pepper and basil
Tile Fish (can be any firm fish)
I used tile fish, filleted, because it is a firm meaty fish, grouper also works well. This recipe and set of pictures shows a 3 pound fillet. We were feeding 6 people.
The fish was fresh and wild caught. If you make less than 3 pounds, reduce recipe accordingly.
3 lbs filleted fish, meaty such as tile or grouper
Full bunch of fresh parsley, chopped
4 cloves garlic, finely chopped
2 lemons and 1 lime
Salt and pepper
1 cup white wine
2 pints grape tomatoes, sliced in half lengthwise
Preheat oven to 450 degrees
Lay fish skin side down in deep baking pan
Drizzle olive oil over fish, enough to coat top, rub into fish with hand
Sprinkle salt over fish lightly, same with pepper
Rub all garlic over top of fish with hands, spread evenly
Spread tomatoes over top of fish
In a bowl whisk together 2 fresh squeezed lemons, 1 lime, cup of white wine and few table spoons olive oil.
Drizzle mixture over top of fish, lightly, don’t let liquid push garlic off top
All excess liquid will just fill pan
Spread all parsley over top of fish and tomatoes
Drizzle a little more olive oil over top
Put in preheated oven, cook about 15-20 minutes then check if done
Touch thickest part of fish, it will be firm but bouncy or cut into middle, should be white and flaky
Roasted vegetables with olive oil and fresh herbs and lemon
Steamed broccoli, sautéed with garlic, olive oil and lemon