Paul Bartolotta’s Pesce Alla Palermi Recipe

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PAUL BARTOLOTTA- Bartolotta Ristorante Di Mare, Wynn Las Vegas

Pesce Alla Palermi Recipe  ( Serves 4)

Preheat oven to 450 degrees F.

In a large oven proof saute' or roasting pan (large enough to fit the whole fish), warm halof 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 20 minutes or until the fish has reached an internal temperature of 140 degrees F. Remove fish from pan. Cook sauce over high heat until it is reduced to 8-10 oz.; add chopped parsley & oregano and remaining extra virgin olive oil. Adjust seasoning.

1.5-2 LBS whole Orata (sea bream)

4 OZ extra virgin olive oil (preferably Sicilian)

18 OZ cherry tomatoes (quartered)

1 OZ sliced green olives (pitted)

5 OZ capers (Pantelleria)

1 lemon

8 OZ dry white wine

12 OZ water

8 OZ fingerling potatoes
(approx. 5 potatoes, boiled & cut in half)

5 SPRIGS of fresh oregano

1/4 OZ fresh oregano (coarsely chopped)

1 TBSP Italian parsley (coarsely chopped)

1 TBSP sliced garlic

Sicilian Sea Salt & black pepper

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