"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fish alla Palermitana Recipe

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This recipe for Fish alla Palermitana, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill & Susan Malloy
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled and sliced
1 1/2 cups of cherry tomatoes, halved
1/4 green olives, pitted & sliced
1 teaspoon capers, rinsed
5 sprigs fresh oregano
1 lemon quartered
1 cup dry white wine
1 1/2 - 2 lbs. white fish (Talapia is good)
Salt & pepper
1/2 Lb. fingerling potatoes, boiled & cut lengthwise
1 1/2 cups of water
1/4 cup fresh parsley
2 tsp. fresh oregano leaves, coarsely chopped

Directions:
Directions:
Preheat oven to 400
In a oven-proof saute pan, heat 1/4 cup olive oil over medium heat. Add the garlic and cook until lightly brown. Add the tomatoes, olives, capers, oregano sprigs, lemon and white wine; and cook for 3 minutes at medium heat.
Sprinkle the fish all over with salt and pepper and place in the pan. Add the potatoes and water and bake uncovered for 20 minutes.
Carefully remove the fish and potatoes from the pan, reserve and keep warm. Return the pan to medium-hot heat and reduce the sauce, adding the parsley, oregano and remaining olive oil (1/4 cup), season with salt & pepper. Serve the fish and potatoes and pour the sauce over the fish.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 - 20 minutes
Personal Notes:
Personal Notes:
We like more garlic.

 

 

 

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