Paired with pasta cooked in a slightly tangy tomato-based sauce, this sophisticated dish will go well with a glass of your favorite white wine.
Serves 4
Ingredients:
For the tapenade
2 cloves garlic
4 tablespoons capers
1 cup pitted black olives
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon anchovies
600 grams cream dory fillet
salt and pepper, to taste
1/2 cup all-purpose flour for dredging
1/4 cup oil
1 tablespoon of tapenade (see recipe above)
20-gram mozzarella cheese slices
1/4 cup garlic
1/2 cup olive oil
1 cup tomato sauce
600 grams spaghetti noodles, cooked according to package directions
1/4 cup grated Parmesan cheese
basil leaves
chopped parsley
Procedure:
1 Make the olive tapenade: Blend garlic, capers, black olives, lemon juice, black pepper, olive oil, and anchovies in a food processor until smooth.
2 Wash and cut dory fillet into 150-gram pieces and season with salt and pepper.
3 Lightly dredge fish in flour.
4 Heat oil in a nonstick pan and cook fish until golden brown. Put tapenade over each fish fillet.
5 Top each with a mozzarella cheese slices.
6 Broil in the oven or put in the oven toaster to melt the cheese.
7 Make the tomato pasta: In a pan, sauté garlic in olive oil. Add tomato sauce.
8 Add spaghetti noodles to sauce and toss with Parmesan cheese.
9 Season with salt and pepper.
10 To serve, plate the pasta and the cheese- and tapenade-topped fish fillet. Garnish with Parmesan cheese, basil leaves, and chopped parsley.
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