Antonio is usually very busy, as people line up to get fresh fish from
his store in the Mercato (market), but he took the time to give me this recipe, made with
my favourite fish:
La Cernia con pommodorini e basilico (Tilapia with tomatoes and basil)
Ingredients:
2 small or one large Tilapia filet enough to feed 4 people
Flour (for dusting fish)
Salt/Pepper to taste
1 tbs Olive Oil Vegetable Oil (enough to coat your fry pan liberaly)
One clove garlic
2 pepperoncini (small dried red peppers)
1/2 cup white wine
6 or 7 basil leaves, finely chopped
20 or so small, vine rippened cherry tomatoes
2 Tbs fresh chopped parsley
1/2 lemon fresh
Take the Tilapia filets and dry them thouroughly. Salt and pepper both
sides. Then lightly flour both sides. In large frying pan heat
vegetable oil on high with 2 pepperoncini. When oil is hot enough to
splatter, but before it starts to smoke, put in fish and move fry pan
around a little. Brown fish on one side, flip to other side and add
garlic at this time. When other side is browned add white wine, halved
cherry tomatoes and a little lemon juice, one tbs olive oil cover fry
pan and reduce heat to medium. Let simmer until fish is just done on
inside. Remove cover and add fresh basil and parsley. Serve
immediately with lemon wedge on side.
