Fish is always one of our favourites. Serving fish for dinner brings elegance and refinement to the table - don’t you think so? Fish is very easy to cook - provided that you have a good fish shop that sells quality products and if they clean and prepare fish for you, your job will be really easy.
Here we combine fish with orange and saffron. The dish becomes colourful and the delicate taste of fish meets the unique taste of saffron enhanced by the fragrance of orange.
And of course, extra virgin olive oil will add its touch to the dish.
For 4 servings
8 small bream fillets, unskinned
1 red onion
2 TBSP of extra virgin olive oil
few saffron threads
salt, if needed
Peel and finely chop the onion.
Finely peel the orange zest and set aside.
Squeeze the juice of the juice of the orange.
In a large pan, heat at medium temperature the extra virgin olive oil, add the onion and cook for 2 minutes, stirring continuously.
Add the sea bream fillets, add the orange juice, cover and let cook until fish is ready - you will need 5 minutes.
When ready, add the orange zest to decorate.
This is not even a recipe. It is so so so easy that reading it takes longer than preparing it. It is just that scallops are SO delicious and we don’t want you to miss to taste them with balsamic vinegar. Just few drops - few yet sufficient to give your palate a memorable experience.
Normally scallops are fried in butter - try with extra virgin olive oil, they will remain delicious - and healthier.
For 4 servings
2 TBSP extra virgin olive oil
arugula to decorate
In a pan, heat extra virgin olive oil. Add the scallops and fry them for maximum 2 minutes per side - check to ensure that they do not burn or over cook.
Set in a dish, add few drops of balsamic vinegar.
Decorate with arugula.
Tuna tartare is one of the simplest dishes to prepare…no cooking at all! Tartare consists of raw fish (in this case – normally it is made with beef meat) diced and enhanced with other flavors. As usual, the success stays in the high quality of the ingredients you will use – especially mind about the quality of the tuna – make sure you buy very fresh tuna – ask if it is suitable for sushi. Tuna must be deep red colored and should not smell. Keep it in the fridge until use and until serving.
Tuna tartare with mango will easily impress your guests!
200 grams of fresh tuna
1 tablespoon onion, finely chopped
Salt (fleur de sel will be better)
2 teaspoons sesame seeds
2 tablespoons extra virgin olive oil
Few drops tabasco
Few drops of lime juice
Lime slices and peel to decorate
Cut in small dices tuna. Season with salt, tabasco, onion, sesame seeds, lime juice and extra virgin olive oil.
Cut mango in small dices and add to tuna.
Let refrigerate at least 1 hour before serving.
Decorate with lime peel and slices.
An easy and tasty recipe, with simple and genuine ingredients, enhanced by olive oil, quick and easy to execute, guaranteeing success and praise.
For 2 persons
1 sea bream of around 700 grams, ready for cooking
400 grams of potatoes, small size (Grenaille type)
250 grams cherry tomatoes
2 TSP of pitted black olives, preferably Taggiasche type
Rind of 1 biological lemon, finely grated
1 clove of garlic
Extra-virgin olive oil
Parsley (leaves from 2 or 3 stems)
Blanch for maximum 10 minutes the potatoes in boiling water. Strain and cut them in 2 or quarters, depending on the size.
Pre-heat oven at 200°C.
In a bowl, mix potatoes, cherry tomatoes cut in 2, the black olives, seasoning with 3-4 TSP of olive oil and the rind of the lemon, finely grated.
Pour on in baking pan suited for the oven.
Ground parsley leaves, garlic clove and 2 TSP of olive oil and fill the fish belly. Cover slightly the fish with the same mix.
Cook in oven for around 30 minutes, verifying from time to time: if the dish is too dry, pour gently with a bit of hot water.
There numerous different types of little savoury cakes. Every culture seems to have their own version: cornish pasties, quiches, empanadas, spanakopitas...we could be here a while. Today, why not try making some little, ball-shaped fish cakes? They are straightforward to prepare, require only a few ingredients and are an excellent escamotage for getting kids to eat more fish.
For approximately 12 fish cakes
200 gr of fish (monkfish, cod or halibut work best - they need to be boneless and skinless)
1 slice of white bread, no crust
250 ml milk
Pinch of salt
2 chive leaves, thinly cut
Extra virgin olive oil
Soak the bread in the milk for a couple minutes. Then drain it to eliminate any excess milk. Place in a mixing bowl together with the diced fish. Add a pinch of salt. Mix until you obtain a homogenous mixture. Stir in the chives.
With wet hands make approximately 12 little balls from the mixture. Roll them in flour and finally, fry the fish cakes in extra virgin olive oil till they are amber in colour.
Can be served either warm or cold, as you prefer.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.