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Pesce alla Palermitana

Paul Bartolotta
Bartolotta Ristorante di Mare
2 6oz Orata (Sea Bream) fillets
2oz Extra virgin olive oil (preferably Sicilian)
10oz Cherry Tomatoes (quartered)
8pc Sliced Green olives (pitted)
2oz Capers (Pantelleria)
1 Lemon (quartered)
4oz Dry white wine
4oz Water
4oz Fingerling Potatoes (approx. 3 potatoes, boiled & cut in half)
4 Sprigs of fresh oregano
1/4oz Fresh oregano (coarsely chopped)
1tbl Italian parsley (coarsely chopped)
1clove sliced garlic
Sicilian Sea Salt & Black Pepper
Preheat oven to 450F
In a large oven proof sauté pan warm half of the extra virgin olive oil; add garlic and cook until lightly browned. Add tomatoes, potatoes, olives, capers, oregano sprigs, lemon and white wine. Now season the fish with salt & pepper and place the fish in the pan and add water. Bake in oven for 8 minutes or until the fish has reached an internal temperature of 140F. Remove fish from pan. Cook sauce over high heat until it is reduced to 6oz. Add chopped parsley & oregano and remaining extra virgin olive oil. Adjust seasoning. Divide sauce between 2 plates. Serve fish on top of sauce and drizzle with olive oil.

Serves 2

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