For those of you who have met me, you know I am as blonde-haired and blue-eyed as they come. Consequently, when people first learn my last name, Rizzotto, their immediate reaction is something along the lines, skerr?! Looks can be deceiving folks. I’ve made it my life’s mission to prove my Italian heritage by cooking classic dishes from the homeland with my own healthy and modern twist. Trust, you won’t be a skeptic after your try out this recipe. One might say, the proof is in the puttanesca.
Pesce alla Puttanesca
- 4 4-oz Tilapia fillets
- 1 tbs olive oil
- 6 cloves of garlic, crushed or sliced thin
- 1 28-oz can whole peeled tomatoes, drained
- 1 cup pitted black olives
- 1 cup can pitted green olives
- 2 tbs nonpareil capers
- 1/2 cup chopped fresh flat-leaf parsely
- 1/2 tsp chili powder
- 1 tbs fresh lemon zest
- 1/2 fresh lemon, juiced
- Salt and pepper to taste
- Preheat oven to 325° F. In a large nonstick, oven-safe saucepan, heat olive oil over medium heat and add garlic. Sauté for 2 minutes, or until golden brown and aromatic. Add tomatoes, crushing and breaking them into small chunks with your hands (all good Italian cooks bring love to their food by getting hands-on). Cook for 3-4 minutes. Add capers, olives (halved), parsley, chili powder, salt and pepper. Bring to a simmer and cook for another 5 minutes.
- Season both sides of your fish with olive oil, salt and pepper. Lay the fillets on top of your vegetables and transfer the saucepan to pre-heated oven for 7 minutes.
- Remove pan from the oven and distribute the fillets on four plates. Add lemon zest and juice to the veggies and give the mixture a good stir to combine. Spoon generous amounts of the sauce over your fish and serve with a slice of lemon.
To round out this meal, I suggest making a nice green salad and getting some fresh ciabatta. After all, no Italian meal is complete without some carbs. Buon appetito!