Angler fish with Olives and Capers
calories: medium
category: fish
cost: medium
difficulty: easy
preparation time: 35
Ingredients
Angler fish 1 of 1 kg.
Green stoned olives 200 gr.
Capers 1 heaped tablespoon
Parsley a sprig
Garlic a clove
Bread crumbs 100 gr.
Lemons 1 squeezed one
Extra virgin olive oil as required
Black pepper to taste
Salt taste
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Wine Tips
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Green stoned olives 200 gr.
Capers 1 heaped tablespoon
Parsley a sprig
Garlic a clove
Bread crumbs 100 gr.
Lemons 1 squeezed one
Extra virgin olive oil as required
Black pepper to taste
Salt taste
See our
Wine Tips
for your meals
Preparation Put the bread crumbs, the grossly diced olives, the diced capers, the diced parsley and garlic into a bowl. Add the salt and pepper together with the lemon juice and 2 spoons of olive oil and amalgamate the mixture quickly.
Grease the bottom of an oven dish with olive oil. Dip the fish slices in the mixture that you have prepared and press them well to make it stick properly to the fish slices. Then put the fish in the oven dish and cover it with the remainder of the bread, olive and spice mixture.
Sprinkle with a little olive oil and put the dish in the oven for 10’ at 180°. Bathe it with wine and cook for a further 10 minutes. The Chef's tips We recommend you drink a dry white wine such as Erbaluce di Caluso with your angler fish. Curiosity In Sicily and the Venetian province, this recipe is called the ‘sea devil’. The taste of the angler fish is similar to lobster or crayfish.
Grease the bottom of an oven dish with olive oil. Dip the fish slices in the mixture that you have prepared and press them well to make it stick properly to the fish slices. Then put the fish in the oven dish and cover it with the remainder of the bread, olive and spice mixture.
Sprinkle with a little olive oil and put the dish in the oven for 10’ at 180°. Bathe it with wine and cook for a further 10 minutes.
