Recipe: Simple, Fresh Fish Italian Style
An oft-used recipe from Lynne Rossetto-Kasper. Fast, simple, and healthy — it’s pretty much perfect! I served it with the cold couscous salad that also came via The Splendid Table and that you’ll find below.
– 4 cloves garlic, crushed
– 8 branches Italian parsley
– 1 teaspoon salt
– 1 to 1-1/2 pounds firm-fleshed fish fillets, or thick-cut steaks (tilapia, cod, salmon, etc.), or whole fish weighing 2 to 3 pounds
– Good tasting extra-virgin olive oil
– 2 medium lemons, cut into wedges
– Additional Italian parsley branches for garnish
– Salt and fresh-ground black pepper
1. In a 12-inch skillet or sauté pan combine garlic, parsley, and salt in water about 2-1/2 inches deep. Bring to a simmer, cover, and cook 5 minutes. Measure fish pieces for thickness. Cooking time is 8 to 10 minutes per inch of thickness.
2. Slip fish into the water, adjusting heat so the liquid shudders but doesn’t bubble. Cook 8 to 10 minutes to the inch, or until all but the very center of each piece of fish is opaque. Check by making a small slit in the thickest part of the fish.
3. As each piece is done, use a pierced spatula to lift it onto a heated platter. Garnish with lemon wedges and parsley branches, and serve immediately. At the table, invite everyone to season their fish with salt, pepper, drizzles of olive oil, and fresh squeezed lemon.