Fish

Sea Bream Baked in a Salt Crust

Fish baked in a salt crust is a simple and excellent way to cook it, provided it is fresh. This preparation is suitable for sea bream, sea bass (or bass), red snapper but also a simple trout and in general the whole fish or tropical fish such as “red snapper” that is very popular in the USA. My brother-in-law Attilio is very good at cooking fish and loves to serve it with ginger sauce. I find it a delicious combination.

The preparation is very light and it is suitable for fine dining with guests or for a romantic dinner for two. This dish goes well with thyme potatoes, cut thin, seasoned with salt and pepper and sprigs of thyme, a little olive oil. Place them in the oven in a single layer, cook it simultaneously with the bass (the oven should be ventilated).

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Sole Fillets with Oranges

During the month of January, citrus fruits are excellent and it is good to use them as much as possible in the kitchen not only as a fruit. This way we can make lighter dishes that are tasty and contain a good supply of vitamin C. This recipe uses oranges for a preparation of the fish. It’s a recipe found in a magazine 20 years ago that I reworked introducing buckwheat and spelt (farro) flour. It is very fast and an excellent preparation.


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Sole Roll with Shellfish

The various preparations of sole are a classic in international cuisine for special occasions. This recipe can easily be served at a formal dinner. In this case you can change the side matching perhaps some garden peas or potatoes with thyme.


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Mackerel with Lemon

Mackerel are fish that most people are familiar as fillets canned in oil, but in reality this fish is very tasty if eaten fresh. Mackerel are considered fatty fish and therefore it is used little in the daily diet of families. Finding the right way to cook it, with barely any condiments, merits the opportunity to include it in our diet, because it also has the advantage of being very inexpensive (like a whole blue fish).

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Shrimp with Polenta

The first autumn evenings have cooler air and invite you prepare something hot and steaming. This recipe of shrimp and polenta was created for those evening.


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Cuttlefish with Peas

Before the end of pea season I suggest this quick recipe. You can also use frozen peas, taking care to select the smaller ones and tender ones. This dish can be useful to propose even to those who are not lovers of fish such as children.

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Sea Bass Filets with a Touch of Violet

The famous chefs are always looking for more recipes that presents a research that incorporates the great importance of colors that work well together. Long ago in a cooking magazine I found this recipe that uses two ingredients in season, zucchini, peas, and red cabbage. It combines them into a set of original colors that is very pleasing to the eye. This dish works well even if there are guests. It could be combined with an appetizer of fish such as octopus salad (see recipe) and a dessert such as pineapple soup also present in this recipe. Guests will rise from the table
very satisfied.

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Sliced Seared Tuna

A nice piece of seared tuna is ideal for those who want to cook a quick dinner. The only drawback is that this fish is expensive, especially the part that I chose for the recipe, the fillet. This recipe treats the fish as if it were a cut of meat. This will make it easier to convince people that usually are not happy with things from the sea.

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