Fish and Seafood

Monkfish with tomato – Coda di rospo al pomodoro

Monkfish with tomato


750 g of monkfish tail, peeled and cut into 1-inch fillets
8 ripe tomatoes, peeled, seeded and chopped
1/2 tsp. of dried thyme
4 tbsp. of olive oil
12 cl of dry white wine or fish stock
16 pitted black olives
1 tsp. of chopped fresh basil
2 tsp. of rinsed capers
salt and freshly ground black pepper
Pine kernels, to garnish


With a sharp knife and cutting blade, remove the pink of the fish, then cut into 12 slices of 1 inch each.
Salt and pepper the slices and drench them in flour. Fry the slices in some oil on a medium-to high heat until it takes on a light brown color, and transfer the fish to a preheated dish. Add the wine, or the fish stock and bring it to a boil for 1/2 min, while stirring to deglaze the pan. Add the tomatoes and thyme, cook for a further 2 min,   then add the olives, capers and basil and let simmer it for 1 another minute.
Arrange 3 pieces of fish on each of 4 preheated plates, top them with the sauce previously made and garnish with pine nuts.


Tuna with tomato – Tonno con pomodoro



750 g tuna
1 kg of ripe tomatoes
3 tbsp. of olive oil
2 garlic cloves, crushed
12 pearl onions, peeled
3 tbsp. of chopped fresh herbs
2 bay leaves
2 tsp. of tomato paste
Half tsp of sugar
15 cl of dry white wine
salt and freshly ground black pepper
Mini zucchini and fresh herbs for garnish


Blanch the onions whole for 4-5 minutes, then drain. Dip the tomatoes in the boiling water for 30 seconds, then rinse with cold water, peel and chop coarsely.
Cut the tuna into 1-inch pieces. Heat the oil in a large skillet and fry the tuna juice until it takes on a golden brown color. Remove the pieces from the pan and drain the oil on KP .
Then add the onions, garlic, tomatoes, chopped herbs, bay leaf, sugar, tomato paste and the wine and bring to a boil, while crushing the tomatoes with a wooden spoon.
Lower the heat and simmer the sauce 5 minutes. Add the fish and cook another 5 minutes. Salt and pepper and serve hot, and garnished with zucchini and fresh herbs.


Sea bream with tomatoes – Orata con pomodorini.

Sea_Bream_With_Tomato- Orata con pomodorini.


1 whole sea bream (1 kg in total) drained and flaked, but with the head and tail intact.
1 tsp. of chopped fresh thyme
3 tbsp. of olive oil
400 g of canned artichoke hearts
2 zucchinis, 12 tomatoes, 2 onions
lemon wedges and finely grated zest, black olives and fresh cilantro for garnish

For the marinade:

1 onion, chopped
2 garlic cloves, halved, 1/2 bunch of fresh parsley
4 sprigs of fresh cilantro
1 pinch of paprika
3 tbsp. of olive oil
2 tsp. of white wine vinegar
1 tsp. of lemon juice
salt and freshly ground black pepper 


Prepare the marinade: Put all ingredients in the bowl of a blender with 3 tbsp of water and soup mix until onion is finely chopped and the ingredients are well mixed.
Make three or four slits in the sides of the fish, then place it in a dish and spread the marinate with a spatula to make it penetrate by the slits. Marinate the fish for 2 to 3 hours, turning over the hake from time to time.
Chop the onions. Cut the zucchini into julienne. Peel the tomatoes, discard the seeds and chop coarsely.

Preheat the oven to 220ºC-428ºF. Put the onions, zucchini and tomatoes in a baking dish, sprinkle some olive oil, salt, thyme on them and bake for 15-20 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Lower the oven temperature to 180ºC-356ºF. Drain the artichokes and add them to the preparation. Place the marinade fish on this bed of vegetables, moisten with 15 ml of water and cover with foil.

Cook the fish in the oven for 30-35 minutes (cooking time varies depending on whether you have opted for a big fish, or two small ones). Remove the foil during the last 5 minutes so the fish takes on a slightly golden skin, or place the dish under the broiler for 2 to 3 minutes.
Place the fish on a large preheated serving dish, garnished with the vegetables, and the lemon wedges, filaments of finely grated zest, black olives and fresh coriander leaves. Serve immediately.

Potato gratin with tuna. – Gratin di patate con tonno

 Potatoes gratin tuna


3 large potatoes
4 tuna steaks, 175 g each
250 g of mascarpone
400 g of chopped tomatoes, drained
2 garlic cloves, crushed
2 tsp. of fresh basil
25 g of butter, diced
salt and freshly ground black pepper


Preheat the oven to 200ºC-392ºF. Heat a grill pan on the gas fire and fry the tuna steaks for 2 minutes on each side, while seasoning it with a little black pepper. Reserve for a future use. .
Mix the garlic, tomatoes, basil and mascarpone in a bowl and season to taste.
Grate half of the potatoes and cut the rest into cubes. Blanch them separately for 3 minutes in salted water. Oil a medium-sized baking dish, and put half of the sauce and the grated potatoes in it. Add the tuna, the remaining sauce and the grated potatoes.
Sprinkle with butter and the diced potatoes. Bake under the grill for 30 minutes.
Serve the preparation with a salad made with tuna, lettuce and balsamic vinegar.


Breaded Calamari – Calamari impanati

Breaded calamari


1kg of squid rings
200 g of crumbs
1 egg
2 tbsp of milk
Some vegetable oil for frying
Some lemon wedges


Beat the egg and milk in a small bowl. Dip the squid rings in this preparation, then shake out the excess liquid, Rub them in the breadcrumbs.
Fry the squid several times in a large volume of boiling oil until they’re brown.
Remove them with a slotted spoon and drain on paper towels.
Serve hot and accompanied by the lemon wedges to squeeze the amount of juice to taste.


Italian-style breaded sardines – Sarde impanate in stile italiano

Breaded sardines


600 g of sardines
1 egg
100 g plain flour
2 tbsp of milk
100 g of breadcrumbs
Some vegetable oil for frying
Some lemon wedges

Herb butter:
125 g of butter, softened
2 tbsp of fresh parsley, chopped
1 onion, minced
1 garlic clove, crushed


Scale off the sardines with the blunt side of a knife, starting from the tail to the head.
Remove the head with a scissors, open their bellies, and empty them.
Open the sardines flat. Cut the fishbone at the tail, and gently remove it starting from  the tail. Wash the sardines and drain on absorbent paper.
Coat the sardines with a little flour and shake them a little to get rid of the excess of it
Dip the sardines in  a bowl with the mixture of egg and milk before coating them with the breadcrumbs.
Heat the oil and half of the herb butter in a large skillet and fry the sardines for 2 minutes on each side, until browned. Serve with the remaining herb butter and lemon wedges.
How to prepare the Herb butter: Beat the butter, the parsley, onion and garlic together in a bowl. Pour half the mixture into a small bowl and store in the refrigerator until it has hardened a little. Reserve the other half for frying.


Salmon risotto – Risotto al salmon

risotto-au-saumon salmon rissoto

250 g of salmon in fillets
1 bowl of basmati rice
1 tbsp of olive oil
1/4 teaspoon herbs de Provence
1 slice of lemon
1/2 small onion, chopped
2 cups of chicken broth
20 cl of cream
Some grated Parmesan cheese,
salt and pepper
2 tbsp of chopped dill leaves


Sauté the onion in olive oil then, add the rice and fry for 2 minutes, then add the broth and salmon chunks. Salt and pepper and sprinkle with herbs, then cover and let the broth reduce over a low heat.
Finish cooking the rice like a risotto by gradually adding some more broth.
Once the rice is cooked add the cream and the parmesan cheese and simmer for 5 minutes
Garnish with a slice of lemon and dill leaves.


Fish MilanesePesce Milanese

Pescado a la milanesa


4 fillets of white fish
I small onion, chopped
80 ml ​​of olive oil
white flour
120 g of butter
1 tbsp of milk
2 eggs
I tbsp of olive oil
I tbsp of fresh parsley, chopped
Some breadcrumbs 


Remove the skin and the edges of the fish. Mix the onion, lemon juice and oil in a shallow dish. Add the fillets and cover with the marinade, and let them soak for an hour, by turning them over occasionally.
Remove the fillets from the marinade, let them drain the excess of liquid and flour them a little. Mix the eggs and milk in a small bowl by beating slightly, then dip the fillets in this preparation. Coat with breadcrumbs.
Heat the remaining oil and half the butter in a large skillet. Cook the fillets until they are golden, then drain on paper towels.
Melt the remaining butter in a small saucepan. Fry the garlic until butter is lightly browned, add the parsley. Pour this brown butter on the breaded fish fillets.


Grilled Tuna with Dried TomatoesTonno alla griglia con Pomodori Secchi



4 slices of tuna fillet,  200 geach
1 can of about 210 g of dried Tomatoes
1 lemon, 1 garlic clove
4 tbsp of olive oil
10 cl of white wine


Rinse and dry the slices of tuna. Prepare the marinade in a shallow dish by mixing lemon juice, crushed garlic and the olive oil.
Place the tuna in the dish and marinate for 30 minutes at room temperature.
In a skillet cook the fillets, deglaze with white wine. Add in the dried tomatoes, and bring to boil.
Serve the tuna fillets with the dried tomatoes hot, and accompanied by some bread toasted and rubbed with olive oil.


Cod stuffed with pestoMerluzzo farcito con pesto

Cod stuffed with pesto


2 cod fillets
6 tomatoes, confit (tomatoes that have been cooked in oil at a low temperature)
5 garlic cloves
2 large bunches of basil
1can of artichoke hearts
6 tbsp. of olive oil
Salt and pepper


Wash, dry and thin out the basil. Peel and remove the green part of the garlic. Put the basil and garlic in a pestle. Crush them by incorporating olive oil at your taste. Salt and pepper.
Cut a large sheet of parchment paper. Put one of the two cod fillets in the center of the sheet. Cover with pesto sauce, then place the second fillet on top of it. Tie up the two fillets, loosely, with kitchen twine.
Cut the artichoke hearts and tomato confit in halves. Spread them around the fish. Salt, pepper and close the paper to form a foil papillote
Place the papillote in the basket of a steamer. Add water, cover and cook for 30 minutes.
Remove the foil from the steamer.
Serve the cod immediately stuffed with pesto and accompanied by fresh tagliatelle.


Lasagna with potato & salmon – Lasagna con salmone e patate.



1kg of firm-fleshed potatoes
500 g of salmon fillets
6 slices of smoked salmon
4 sprigs of dill
25 cl of liquid cream
1 tsp. of pink peppercorns
1 tbsp. oil to dress the dish
Salt and pepper


Peel the potatoes and cut them into slices. Cook them for 20 minutes in salted water.
Cut the salmon fillets into thick slices and the smoked salmon into strips. Lightly oil a baking dish. Wash, and dry the dill. Crush the pink peppercorns.
Preheat the oven to 180ºC-356ºF. Arrange a layer of potatoes in the dish. Put on them the strips of smoked salmon and the salmon fillets. Sprinkle with dill and pink peppercorn. Salt and pepper.
Repeat until all the ingredients are used. Drizzle with cream and bake for 20 minutes.
Remove the lasagna with potato and salmon from the oven and serve immediately.



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