Pesce alla Pizzaiola [Free Recipe]


by Chef Vino Santos

Pesce alla Pizzaiola is a yummy and healthy dish which originated in Reggio Calabria, a southern province in Italy. They use swordfish in the region and different localities have different variations of the dish. Here’s one by our very own Chef Vino Santos.

Pesce alla Pizzaiola

 

 

Ingredients:

         2 pcs 300g Sole fillets (any firm white fleshed fish would do)

         2 tbsp olive oil

         1 bottle of Gourmet Farms Puttanesca Sauce™ (8 oz)

         1 tbsp Parmesan Cheese

         roughly chopped fresh organic parsley

Directions:

         1. Preheat oven to 175°C.

         2. Season fillets with salt and pepper and coat them with 1 tbsp of Olive oil.

         3. Heat the remaining olive oil in an oven-ready non-stick pan and pan-fry the fish on one side for 2 minutes.

         4. Flip the fish, add the puttanesca sauce and let it simmer for 2 minutes.

         5. Place the pan into the oven and bake for 4 minutes.

         6. Transfer to a plate and sprinkle a bit of Parmesan cheese and parsley on top.

Serves 2.

 

 

 

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Pesce alla Pizzaiola [Free Recipe]


 

Pesce alla Pizzaiola is a yummy and healthy dish which originated in Reggio Calabria, a southern province in Italy. They use swordfish in the region and different localities have different variations of the dish. Here’s one by our very own Chef Vino Santos.

Pesce alla Pizzaiola

 

2 300g Sole fillets (any firm white fleshed fish would do)

2 tbsp Olive Oil

1 bottle of Gourmet Farms Puttanesca Sauce ™

1 tbsp Parmesan Cheese

Roughly Chopped Fresh Organic Parsley

Method:

1. Preheat oven to 175C. Season fillets with salt and pepper and coat them with

1 tbsp of Olive oil.

2. Heat the other tbsp. of Olive oil in an oven ready non-stick pan and panfry the

fish on one side for 2 minutes.

3. Flip the fish, add the puttanesca sauce and let it simmer for 2 minutes.

4. Place the pan into the oven and bake for a further 4 minutes.

5. Transfer to a plate sprinkle a bit of Parmesan cheese and parsley on top.

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