Sea Bass Filets, Ligurian Style, or Filetti di Orata Alla Ligure: This recipe for filets over a bed of potatoes is from the Lord Nelson Pub in Chiavari, on the Ligurian coast south of Genova. To serve 4:
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/3 pounds (600 g) thinly sliced sea bass filets
- 1/2 pound (200 g) potatoes, peeled and thinly sliced
- 2 ounces (50 g) pine nuts
- 2 ounces (50 g) Ligurian green olives (use pitted slightly bitter olives from elsewhere if need be)
- 1/4 cup dry white wine
- 1 tablespoon minced fresh marjoram
- 1/2 cup extravirgin olive oil
Preparation:
Preheat your oven to 400 F (200 C)
Sauté the potatoes until lightly browned in half the olive oil, and then use them to line a baking dish. Lay the fish filets over them, sprinkle the remaining ingredients over the fish, and season everything to taste with salt and pepper. Roast the fish for 10-12 minutes, and serve it with a Franciacorta Brut.
Two things: They say you'll need boiling potatoes, and warn that you be careful not to let the fish dry out.
Sauté the potatoes until lightly browned in half the olive oil, and then use them to line a baking dish. Lay the fish filets over them, sprinkle the remaining ingredients over the fish, and season everything to taste with salt and pepper. Roast the fish for 10-12 minutes, and serve it with a Franciacorta Brut.
Two things: They say you'll need boiling potatoes, and warn that you be careful not to let the fish dry out.
