PESCE ALL' ISOLANA
Heading to the market this weekend?
Well make sure you add a whole snapper to your shopping basket, for this VERY simple whole baked fish recipe.
I guarantee you feel like you are sitting seaside on the Mediterranean, just add a glass of vermentino and voilà!
I just love presenting whole baked dishes to the table for a little theatrics, plus there is a certain nurturing factor when a dish comes out straight from the oven.
I used to cook this dish all the time in Italy for work but also for my ex fiancé as it was his absolute favourite. He would always be happy knowing that I had come home with orata or branzino (sea bream and European bass), two of the most common species found in the Mediterranean sea. In fact he asked for this for his birthday. It's hard not to think of him now as I write this recipe, and maybe in a way it is my final love dedication and 'addio' (good-bye) to him, right down to choosing the music that is remisant to Francesco De Gregori, one of his favourite Italian song writers.
I hope you feel the love in this video, for where there is love there is life! And this dish definitely brings joyous life to the table!
Buon appetito xoxo
Click here to watch the video:
https://www.youtube.com/watch?v=3HzRYvTFpEI
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| Orata- sea bream |
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| Cena (dinner) for two |
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| branzino- European bass |
Instagram Repost @basile_imports
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With our extreme heat in Melbourne this week its only fitting we continue to celebrate our festive feast with the beautiful Pesce all’Isolana. Its so easy to prepare, light, nutritious and very tasty thanks to @kara.privatechef
BAKED FISH
Cooking instructions
1: Pre-heat oven to 180 degrees
2: Peel and thinly slice the potatoes. Line the bottom of a baking tray with a good drizzle of Colavita extra virgin olive oil, and evenly place the potatoes on top.
3: Place the fish on top of the potatoes. In this recipe we have used a snapper, but ask your fishmonger for other suggestions. Also ask your local fishmonger to de scale and gut the fish. Always rinse the fish under cold water before using.
4: Place a sliced lemon and parsley inside the stomach cavity.
5: Add the chopped tomatoes, Zuccato caperberries and Zuccato olives. Drizzle liberally with Colavita Extra Virgin olive oil, sprinkle with salt and rub salt into the skin of the fish.
6: Cook for approximately 25-35 minutes (depending on the size of fish). Make sure the flesh is cooked through and the potatoes are cooked thru.
7: Transfer to a serving platter and sprinkle with chopped parsley.
8: Add lemon juice to a jar and add the Colavita Lemon Oil. Shake to emulsify. Gently pour over fish!
Buon Apetito.
Chef: @kara.privatechef
Styling: @kara.privatechef
Film Director :@kara.privatechef
Videographer: @indiefilmstudios
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Our dining room table was always surrounded by people
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