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Turbot Fillets with Olive Paste and Tomatoes |
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Serves: 4
Print this Recipe
(Rombo con Pasta d’Olive)
Category: Fillets and Steaks
A big jar of black olive paste brought home from Italy and some ripe tomatoes inspired me to come up with this tasty recipe.
1 1/2 pounds turbot, sea bass, or other thick white fish fillets
2 tablespoons black olive paste, or very finely chopped mild black olives
2 medium tomatoes, diced
6 fresh basil leaves, rolled and sliced crosswise into thin ribbons
1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan large enough to hold the fillets in a single layer.
2 Arrange the fillets in the pan in a single layer. Spread the fillets with the olive paste. Scatter the tomatoes and basil over the fish.
3 Bake 8 to 10 minutes, depending on the thickness, until the fish is just barely opaque when cut in the thickest part. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Turbot Fillets with Olive Paste and Tomatoes comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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