Superior Lake White Fish
Crispy skin White Fish served with Livornese sauce
Crispy skin White Fish served with Livornese sauce
Prepare the Livornese sauce by sautéing garlic in olive oil until golden. Add chopped parsley and deglaze with white wine. Simmer until alcohol evaporates.
Crush the canned tomatoes by hand and add them to the pan. Season with salt and pepper, cook for 10 minutes, then blend and strain. Return to heat, add crushed red pepper, and reduce slightly.
Lightly flour the skin side of the fish. In a hot skillet with olive oil, sear the fish skin side down for 4 minutes. Finish cooking in a 350°F oven for about 8 minutes.
Serve the fish over a mirror of the Livornese sauce, skin side up.
Calories: ~410 kcal | Protein: ~35g | Fat: ~20g | Carbs: ~8g | Fiber: ~2g | Sodium: ~370mg
Montenidoli Vernaccia di San Gimignano 2021 — Crisp minerality, white flowers, and almond notes that enhance the freshness of the white fish and balance the richness of the sauce.
