Cod alla veneta
Instructions
Squamate and open the fish, wash it, dry it, salt it inside and out, place it on a plate, pepatelo and sprinkling with lemon juice and allow it to rest for 30 minutes.
Meanwhile, finely chop the garlic with the anchovy fillets, parsley and capers, arrange this mixture in a saucepan, pour over half a glass of olive oil and fry over low heat; After about 10 minutes when wet with white wine and half, as it evaporated, add the tomatoes, crushing it with a fork; Let's narrow the flame lively sauce for a few minutes, then add the olives that have pitted and chopped.
Add salt and pepper and continue cooking for another 10 minutes.
Meanwhile, grease a baking sheet liberally with oil that may contain fish, arrange them and pour over the prepared sauce, adding the remaining white wine and a hearty grip of oregano.
Sprayed with a little oil and cook in the oven at 200 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 1 cod of 1000 g
- Lemon juice
- 1 clove of garlic
- 5 anchovy fillets
- 1 sprig of parsley
- 1 pinch of capers
- Olive oil
- 1/2 cup of white wine
- 1 box of peeled tomatoes
- 100 g of black olives
- 1 pinch of oregano
- Salt
- Pepper