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Tagliare a fettine gli spicchi d’aglio nero, mettere in un contenitore capace insieme ai filetti di pesce e un filo d’olio extravergine d’oliva, lasciare marinare per circa 1 ora.
Trascorso il tempo, in una padella scottare a fuoco allegro i pomodorini tagliati, le olive e tutte le erbette aromatiche insieme ad un filo d’olio extravergine d’oliva.
Fate cuocere per 2 minuti circa poi togliere i pomodorini e tenerli da parte.
Nella stessa padella mettere i filetti di pesce dalla parte della polpa e cuocere per 1 minuto, girare e cuocere per 1 minuto poi sfumare con il vino bianco.
Coprire e continuare la cottura per ancora 5-6 minuti.
Aggiungere infine i pomodorini e le fettine di aglio della marinatura tritate, aggiustare di sale e pepe e servire.
Filetti d'Orata all'aglio nero
RSI Pentole volanti 22.06.2022, 14:20
Contenuto audio
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