'Sea pizzaiola' – marinated weever fish in pizzaiola sauce
Item 1 of 1
- medium
- 4
- 60 minutes
Pizzaiola is a type of Italian pasta sauce hailing from Naples. Roberto Petza's fish pizzaiola recipe has all the key flavours you would expect – tangy tomato sauce, fragrant basil and garlic – with a salty seafood twist. Meaty fillets of greater weever fish are marinated with fresh herbs and pan-fried before being added to the dish with salty capers, olives and a finishing shot of cheese foam.
First published in 2016
Ingredients
Metric
Imperial
Weever fish
- greater weever fish fillets
- 1 garlic clove, minced
- 1 tsp basil, chopped
- 1 tsp parsley, chopped
- 1 tsp thyme, chopped
- 1 tsp marjoram, chopped
- 1 tsp capers, chopped
- 1 tsp black olives, chopped
- extra virgin olive oil
Pizzaiola sauce
Cheese foam
- 600g of ewe's cheese, such as Casu axedu
- extra virgin olive oil
- salt
To serve
- edible flowers
- extra virgin olive oil
- 1 handful of basil leaves
SAVE RECIPE
Equipment
- Blender
- Siphon bottle or cream whipper
- Charges 3
Method
1
For the cheese foam, break up the cheese and add to a blender with a little olive oil and salt to season. Blend until completely smooth, then transfer to a siphon with 3 charges and reserve in the fridge until ready to serve
- 600g of ewe's cheese, such as Casu axedu
- extra virgin olive oil
- salt
2
Cut each weever fillets in half to create 4 portions. Place in a shallow dish and cover with the fresh herbs, garlic and a good drizzle of olive oil. Turn the fish fillets to ensure they are evenly coated, then transfer to the fridge to marinate in the fridge until ready to cook
- greater weever fish fillets
- 1 tsp marjoram, chopped
- 1 garlic clove, minced
- 1 tsp parsley, chopped
- 1 tsp basil, chopped
- 1 tsp thyme, chopped
- extra virgin olive oil
3
Meanwhile, prepare the tomato sauce. Place the vinegar, sugar and water in a small pan and bring to the boil. Simmer for a few minutes to create a syrup and set aside
- 30ml of white wine vinegar
- 12g of sugar
- 50ml of water
4
Add a drizzle of olive oil to a deep frying pan and place over a medium heat. Add the chopped shallot and sauté for a few minutes before stirring through the basil leaves to soften. Stir through the chopped tomatoes and cook until they have broken down into a thickened sauce. Add the syrup and stir well for a few more minutes
5
Remove from the heat and transfer the tomato sauce to a blender. Blitz until smooth, then pass through a fine sieve into a clean pan and keep warm over a low heat
6
Heat a large frying pan over a high heat and add the marinated weever portions. Fry for 2 minutes on each side until just cooked through, adding the chopped capers and olives to the pan for the last few minutes to heat through
- 1 tsp capers, chopped
- 1 tsp black olives, chopped
7
Divide the tomato sauce between serving bowls and place the weever portions in the centre, scattering around the capers and olives from the pan. Cover with a squirt of the cheese foam, a drizzle of olive oil and garnish with a few edible flowers and fresh basil leaves
- edible flowers
- 1 handful of basil leaves
- extra virgin olive oil
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024