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Gilthead with olives

HOME > COOKING WITH ESSEDUE > SECOND COURSES > GILTHEAD WITH OLIVES

	FOR 4 PEOPLE

	60 MINUTES
	VERDICCHIO DEI CASTELLI DI JESI CLASSICO VIATORRE - VALLEROSA BONCI

INGREDIENTS:

1 GILTHEAD OF APPROXIMATELY 1.2 KG
100 G OF SWEET BLACK OLIVES
SPOONFUL OF EXTRA VIRGIN OLIVE OIL
½ GLASS OF DRY WHITE WINE
2 GARLIC CLOVES
PARSLEY
SALT AND PEPPER

PREPARATION:

Clean and scale the fish, scraping from head to tail with a knife or a suitable tool. Remove all the fins and open the stomach to remove the insides. Remove the gills and finally wash under running water. Dry, both outside and inside.

Stone the olives and slice into rings. Finely chop the garlic with some parsley. Make two parallel cuts on each side of the fish and season both on the outside and on the inside with salt and pepper.

Place in a suitable sized ovenproof dish and sprinkle with the oil, the chopped parsley and the olives. Pour the wine at the bottom of the dish and place in a pre-heated oven. Cook at a temperature of 180°C for 40 minutes. Turn the fish 15 minutes into cooking. Serve hot in its cooking dish.

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