Grappa-cured fish fillets

Grappa-cured fish-fillets
Fish fillets are a very simple recipe to prepare for a tasty and delicate second course to be presented for lunch or dinner.

Fish fillets are a very simple recipe to prepare for a tasty and delicate second course to be presented for lunch or dinner. The advantage of this recipe is that it can be made in no time: in about twenty minutes you will have a very tasty and healthy second course.

All accompanied by confit cherry tomatoes have a very intense and sweet taste. The word "confit" derives from the French verb "confire", which means to preserve: "confit" is, in fact, all those preparations of fruit and vegetables that require prolonged cooking over low heat, with sugar, oil, vinegar or liqueurs, in our case the grappa.

Method:

Sauté the tomatoes in the pan after pouring the glass of grappa, oil, selling by adjusting, sugar and oregano as desired. Leave to cook for 10-15 minutes with the lid on low heat.

Cook the fish fillets in a non-stick pan, 3 minutes per side (without oil in the pan).

Serve the fish with the confit cherry tomatoes and fresh parsley to taste.

 

 

Ingredients for 2 serving:

  • 2 fillets of sea bream or branzino

  • 10 cherry tomatoes

  • 1 shot of grappa

  • parsley

  • oregano

  • extra virgin olive oil

  • salt, pepper, sugar to taste

  • Difficulty: easy

  • Preparation: 5 min

  • Cooking: 15 min

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524