Orata con le olive
Giltheads with olives
yeld for 2
- 2 medium-size giltheads (700 g - 1lb and 8 3/4oz)
- 40 g (1 1/2oz) black olives, sliced
- 40 g (1 1/2oz) green olives, sliced
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried bay leaves
- 2 tablespoons white vinegar
- Half a glass of white wine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons spicy olive oil, if you like
- Salt
- Time:
preparation: 20 minutes
cooking: 15 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 431 (kCal) 22 % GDA (*) - 1802 (kJ)
Protein: 48.4 (g) 97 % GDA
Total fat: 25.1 (g) 36 % GDA
Total carbohydrate: 2.8 (g) 2 % GDA
Sugars: 2.8 (g) 4 % GDA
Prepare the giltheads. Clean, scale and fillet the fish.
Put the olive oil, vinegar, wine, spicy oil (if you like), olives and aromatic herbs in a non-stick frying pan. Bring to the boil and add the fish
fillets after 5 minutes., Season to taste with salt and cook over low heat until cooking juice is well retired. Turn the fish fillets twice in order to flavor them and cook well.
Serve hot.
Note
- - This is an healthy recipe.
- - You can cook the whole giltheads if you don't know to fillet them but remember to increase the wine quantity and cooking time. Besides you have to put a lot of the ingredients inside the fish in order to flavour well.
- - If you want to learn how to fillet fish, consult our "Cookery School" in the members-only area. It's very useful to learn it for serving fish with few bones and in order to flavour it better and to reduce cooking time.
What's the right wine ?
Our suggestion is: Regaleali bianco (white wine from Sicily - Italy)
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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