Redfish Livorno Style is a simple Tuscan specialty that I recommend you try 😉
Often I like to experiment with recipes from other Italian regions and among the many Tuscany stands out 🙂
Tuscany is a region I love to visit both for its many magnificent landscapes and art cities and for its culinary specialties.
Since I really like fish, I wanted to try this recipe 😉
I had bought some redfish fillets and immediately got to work.
You can use either fresh or frozen fish.
I used frozen fish that was already cleaned because I was in a hurry and had little time to cook.
Just add some cherry tomatoes, olives, and you’re done: in no time you’ll have a tasty and light main course.
I’m sure you’ll like it too 😀
Instead of parsley, you can use chives or other herbs you have available.
P.S.: In addition to this recipe, I recommend you also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Redfish Livorno Style
- 4 fillets redfish
- 1 1/3 cups cherry tomatoes
- 3 oz pitted green olives
- 1 clove garlic
- 1 bunch parsley
- 2 tablespoons extra virgin olive oil
- to taste salt
Steps for Redfish Livorno Style
In a pan, pour the crushed garlic and oil, let it brown for a few minutes, then add the whole cherry tomatoes.
After 10 minutes, add the redfish fillets, the olives, and the chopped parsley.
Cook for 5-10 minutes and if it gets too dry, add some water.
Cooking time is indicative and depends on the size of the fish.
Salt and turn off the heat.
Serve the Redfish Livorno Style hot immediately.
Have a great start to the week and a good evening to everyone 😉
Want to stay updated on the latest news? Visit my Facebook page and become a fan. You can also find me on Instagram, Twitter and Pinterest
