Recipe: White fish with white wine tomato sauce

This came from a what-do-I-have-in-the-fridge night but has made it into our regular rotation. Most white fish will be okay. Pictured, beneath the sauce, is talapia, but trigger or even grouper would work. Sweet fish like snapper would be ideal. I would think that strong fish like pompano would be an outright disaster but without having tried it myself, I can only speculate. Trust me and don’t be the test case.

This is surprisingly easy. Start with a couple of glugs of olive oil in a sauce pan and then add 3 or 4 cloves of diced garlic. Turn the heat up to high and after a minute or so add 6 to 8 diced Roma tomatoes and a teaspoon of dried red pepper flakes. Leave the skin on the tomatoes and keep the seeds and juices. Rustic is good sometimes. Next add 1 1/2 cups dry white wine and a good handful of chopped Italian parsley. In the meantime, salt and bring water to a boil and cook 1 lb. of spaghetti to al dente. I like the idea of cappellini, but it is a pain in the ass to work with. Proceed at your own risk. Preheat an oven to 400 and cook the fish for fifteen or so minutes. Time will vary with species.

Serve with a simple vinaigrette dressed salad and a crisp white wine. Argiolas Costamolino would be perfect ($14.00) but any dry acidic white will do nicely.

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One Response to Recipe: White fish with white wine tomato sauce

  1. Pingback: From the Cookbook #2: Chicken legs in red wine, page 913 |

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