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Ligurian Fish

Ligurian Fish

Published on February 16, 2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

In Liguria, a main secondi piatti (main course) is fish   The olive oil of the region is delicate oil perfect for fish. In fact, the Taggiasche Olive, from this area is my favorite. It’s quite difficult to find in the United States, but some specialty stores sell it. It pairs with fish perfectly and is the best oil for making pesto.

This recipe is a traditional fish recipe from Liguria.  Typically, the fish is a sea bass, but using a pink fleshed fish like snapper is also delicious.  At a restaurant, each person will order a whole fish individually.  When making this recipe at home, a larger fish can be shared.

Ligurian fish is an easy healthy dish when served with greens and seasonable vegetables.

Ingredients

  • Fish, sea bass or snapper (1 lb)
  • Dry white wine (1/4 cup)
  • Extra Virgin Olive Oil (1/2 cup)
  • Lemon juice (2 tsp freshly squeezed)
  • Lemon slices (3)
  • Garlic clove (1)
  • Black salted olives - Taggiasche, if possible (1/4 cup)
  • Italian parsley (2 tbsp chopped)
  • Marjoram (3 sprigs)
  • Pine nuts (1/4 cup)
  • Salt & Pepper

Instructions

  1. Preheat the oven to 350
  2. Clean the fish keeping head and tail on
  3. Mix the wine, lemon juice, extra virgin olive oil, salt and pepper in a baking pan
  4. Put marjoram sprigs and garlic in the cavity of the fish
  5. Place the fish in the pan and marinade with the mixture for a few minutes
  6. Place the lemon slices on the fish and sprinkle with olives and pine nuts
  7. Cover the pan with foil and bake for 30-45 minutes until the fish is cooked
  8. Sprinkle with chopped parsley and serve with cooked seasonal vegetables
  9. Drizzle with extra virgin olive oil before serving
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