Could a Ligurian, with Sardinian roots, not love the sea and all its inhabitants??? Nooo, absolutely not. I love the sea, I love going there, and I love delighting in its fruits. I love crustaceans, shells, and cephalopods (octopuses, cuttlefish, squid, to be exact). Today I will tell you the simple but very tasty and appetizing recipe for amberjack. I chose to prepare it with Piccadilly cherry tomatoes, Taggiasca olives, and capers, because their flavor and aroma can enhance most of the dishes we bring to the table. So, are you ready to cook it with me? Didn’t I hear you? Yesss, come on, join me…
- Difficulty: Easy
- Portions: 2
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients
Let’s see the ingredients we need.
- amberjack (medium amberjack 1.5 lbs)
- 2 teaspoons Taggiasca olives
- 2 teaspoons capers (rinse if salted)
- 8 cherry tomatoes (Piccadilly type)
- to taste fine salt
- 3 tablespoons extra virgin olive oil
- 1 glass white wine
- water (about 1 cup)
- oregano (a sprinkle)
Steps
Let’s see how to prepare it
Wash the fish and place it in a pan. Turn on your cooktop to medium heat. Add the cherry tomatoes, salt, extra virgin olive oil, capers, and Taggiasca olives over the fish.
At this point, as soon as it starts to sizzle, deglaze with the white wine. Once the wine has evaporated, add the water and let it cook for at least 30 minutes. It then depends on the size of the fish.
After the 30 minutes on medium heat, check if the fish is cooked. If it is not, verify if there is some sauce left in the pan to continue cooking for a few more minutes; otherwise, add a little hot water and adjust the salt if needed. When the fish is ready, plate it and, to your taste, you can sprinkle with oregano. You’ll see your mouth watering. Enjoy your meal
