Florentine Style White Fish
Florentine Style White Fish paired with Chianti Classico
Serves 6
INGREDIENTS:
2 lbs Orange Roughy or Cod
All-purpose flour for dredging
3 Tbsp extra-virgin olive oil, plus more for frying
3 cloves garlic, crushed
2 c canned crushed Roma tomatoes
1 Tbsp finely chopped fresh Italian parsley
Fresh ground pepper
Dredge fish pieces with flour. Pour olive oil in large frying pan, about 1/2 inch deep, and set heat to low. Saute garlic in oil for about 2 minutes, until golden. Remove the garlic from the oil and discard. Continue heating the oil for another 2 minutes. Increase the heat to medium and place the fish pieces in a single layer in the frying pan. Cook the fish about 3 minutes on each side, turning only once, until they are opaque on both sides. Remove the fish from the pan and drain on several layers of paper towels. Discard the oil from pan, wipe clean. Add 3 Tbs olive oil to pan and heat at medium temperature. Add the tomatoes and parsley to the pan, then place the fish in a single layer on top. Decrease the heat to medium-low and cook for 10 minutes, spooning the tomatoes over the fish. Season with fresh pepper and serve fish and sauce immediately.
Recipe adapted from Williams-Sonoma’s Florence cookbook
