Tilapia in Ligurian

Category: Fish dishes
Kitchen: italian
Tilapia in Ligurian

Ingredients

Tilapia 4 - 5 fillets
Potato
Bulb onions 1-2 pcs
Pine nuts 100 g
Salt taste
Ground black pepper taste
Olive oil 5 tbsp. l.
Dry white wine 30 ml
Fresh parsley
Lemon

Cooking method

  • Lightly fry the pine nuts in a dry frying pan. Cut the potatoes into small cubes, the onion in half rings, put everything in a bowl, add the fried nuts, season with salt, pepper, white wine and oil, mix well. Put potatoes-onions-nuts on a piece of foil, put fillets on top and wrap the foil with an envelope, leaving a hole on top, slightly opening in the center. Bake in the oven at 200C for 30-40 minutes.
  • The finished fish is served in foil (unfolding the edges), put lemon slices next to it.

Note

In the preparation of fish in Ligurian (sometimes they speak in Genoese), there is some peculiarity - the fish is baked in foil with vegetables and in the oven or steamed. Both options are typical of the Liguria region and the must-have ingredient that unites the two recipes is pine nuts.

It is recommended to serve dry white wines from the Piedmont region or Friuli Venezia Giulia with baked fish with vegetables.

In the original recipe, the fish was ORATA, but without a stamp, we write in simple, so we use the fish of St. Peter - Tilapia

IRR
not a fig Man, delights! and nuts, and potatoes and wine. This fast would be fasting and fasting like a gritsa. and you have wine, by the way, what region? Konkovsko-Teply Stan?
SchuMakher
Konkovsky vineyards of the Belyaevo-Teplostanovsky region
IRR
Quote: ShuMakher

Konkovsky vineyards of the Belyaevo-Teplostanovsky region
ah-ah-ah -... this is you go-go and all the vineyards stretch, right? to the very horizon? while you stand in traffic jams and tie up and cut and shape the vine
SchuMakher
Exactly
Tatiana S.
Oh thank you! Wonderful recipe, bookmarked for now. Holy Week has begun, and then I will definitely try
SchuMakher
Reviving the theme

Tilapia in Ligurian


Added Wednesday 21 Dec 2016 12:24 PM

This time I put the fish down, it's better

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