Today’s recipe is a typical fish dish of the Ligurian region, that is why it is called “a la ligure”, that means “made at the Ligurian way”.
The preparation time for this dish is about thirty minutes, because it is necessary to fill the fish and remove the pegs with the pliers, while cooking for about twenty minutes.
Italy has many fish recipes, for each region, offering dishes with the addition of numerous ingredients and various types of cooking.
A portion of fish per day of about 150 grams is the ideal quantity to be eaten, accompanied also with fresh vegetables and seasonal vegetables.
Instructions
- Cut the fish's belly, with the kitchen scissors, starting from the anal orifice up to the head (1), then with your hands, remove all the bowels (2) and the gills (3).
- Now wash the inside of the fish thoroughly under abundant water and remove any residual blood (4), and repeat the same operation for the gills (5). Once done, cut the part of the belly that joins the mouth (6), with the scissors.
- Now with the scissors, cut one side of the head (7) and divide the fish (8) into two parts. Then, use the kitchen tweezers to remove the fish bones (9) still in the flesh.
- Pour three tablespoons of extra-virgin olive oil on the bottom of a non-stick frying pan (10), and once well warm, add the previously worked fish fillets (11) and adjust with salt (12). Cook for about ten minutes at a moderate flame.
- After the first cooking of the fish, with a ladle turn the fish fillets on the other side (13) and in the meantime put the onion on a cutting board and finely chop it (14). After finishing this step, remove the fish from the fire and place it over a flat plate (15). Do not clean the pan but leave it ready for the next step.
- At this point, add the onion to the rosemary (16) and also the whole pine nuts (17) and pour the mixture into the frying pan you used for cooking the fish (18).
- With a wooden ladle, carefully mix all the ingredients in the frying pan (19) and let it simmer on a low flame for about two minutes. As soon as the onion begins to brown, add the olives (20) and mix again with a wooden ladle (21), making space in the center of the frying pan.
- Once the seasoning, add the previously cooked fillet (22) and mix thoroughly with a ladle (23), covering the fish with a portion of the seasoning (24). Let it cook for about ten minutes at a low flame and once ready, serve hot on table, accompanying the dish with good white wine with fruity flavors.
