Fish Fillets with Tomato and Basil
al Forno con Pomidoro e Basilico”)
‘nfurnatu cu Pumaroru”)
The most important element of this preparation is the freshness of the fish.
Smell the fillets before you buy them; they should not have any ammonia or fishy odor, look moist and the flesh
should be firm to your touch.
Fillets of grouper, stripe bass, mackerel, red snapper, salmon or any fresh fish fillet, can be used for this
This simple and appetizing sauce was very successful in the fish preparation at la Focacceria.
1 ½ lb. fish fillets, wash, pat dry and cut into 4 or 8 pieces
5 tablespoons of olive oil
½ medium onion, finely chopped
2 cloves of sliced garlic
4 tomatoes, coarsely chopped (about 1 lb.)
2 garlic cloves, finely chopped
½ cup of white wine
¼ cup of basil leaves, finely chopped
Salt and pepper to taste
Pinch of hot red pepper flakes (Optional)
Pinch of oregano
Basil leaves for garnish
In a small skillet combine onions and 2 tablespoons of oil and sauté until golden, about 8 to 10 minutes. Put
In a medium size bowl, combine the 3 tablespoons of oil, tomato, garlic, chopped basil, a pinch of red pepper
(optional) and salt and pepper to taste.
In a baking pan spread sautéed onions and lay fish over it, skin side down.
Sprinkle with wine, a little salt and pepper and spoon the tomato-basil combination on the top.
Bake at 400 degrees for 25 minutes.
Transfer to a serving dish and garnish with basil leaves. Serve with boiled or baked potatoes and salad.