Giuliese-style sole is a typical main course from the Abruzzo region, specific to the city of Giulianova. It’s similar to Ligurian-style swordfish but without pine nuts. Naturally, Giulianova, being a seaside city, features both seafood and land dishes. Like the meatball sauce, Giuliese-style sole is another dish I tasted during my comings and goings to Giulianova. Giuliese-style sole is a really easy and very flavorful dish, perfect for adults and especially for children who often don’t like eating fish… but with this recipe, I’m sure you’ll please the whole family!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 sole
- 1 oz black olives (or Taggiasca)
- 1 lemon
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation
Heat the oil in a large pan.
Peel the garlic, crush it with the palm of your hand, and add it to the pan.
When the pan is hot, add the fresh or defrosted soles.
Cover the pan with a lid and cook the soles for 5-8 minutes on high heat, then flip them with a spatula and cook them on the other side.
Cover again with the lid and cook for another 5 minutes. Then add the olives, deglaze with lemon juice, and finish cooking.
Serve hot, removing the top skin, bottom skin, and central bone.
If the Giuliese-style soles are well-cooked, the skin and bones will come off very easily.
STORAGE
Store the Giuliese-style sole in the fridge in an airtight food container for up to 2 days.
