Perch pizzaiola style, a tasty and quick-to-prepare main dish perfect for the whole family.
The perch has very few bones, and the ones it does have are large and easy to remove, making it ideal for both children and the elderly.
The perch also has the advantage of being quite affordable, with less than 15 euros needed to serve 4 people.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Perch Pizzaiola Style:
- 1.76 lbs perch
- 1 tomato (or 10 cherry tomatoes)
- 14.11 oz tomato puree (or tomato pulp)
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste dried oregano
- 1.41 oz capers
- 4.23 oz pitted Taggiasca olives
- to taste fine salt
Tools for Perch Pizzaiola Style:
- 1 Pan
- 1 Knife
- 1 Spatula
Steps for preparing and cooking Perch Pizzaiola Style:
Wash the tomato, dry it, and cut it into thin slices. If using cherry tomatoes, wash them, dry them, and cut them in half.
In a large pan, place the prepared tomatoes, extra virgin olive oil, and garlic clove. Cook them for a few minutes, then add the tomato puree or pulp, season with salt, and let it cook for 5 minutes so that the sauce is well flavored.
Remove any bones from the fish, cut it in half lengthwise, and then into slices. Add them to the sauce, season with salt, and cook for a few minutes on both sides. Use a spatula to turn them without breaking.
Finally, add the capers and pitted Taggiasca olives, cover the pan with a lid, sprinkle with dried oregano, and cook for 10/12 minutes on medium-low heat.
Serve on individual plates and, if desired, add slices of toasted bread.
Tips:
If you have leftover cooked perch, you can use it to dress pasta, which turns out really delicious, and if you like, you can also add some hot chili pepper.
