Ligurian Umbrina

Ligurian umbrina is a delicious and refined fish dish, characterized by the fresh and aromatic flavors of Ligurian cuisine. Here is the recipe to prepare Ligurian umbrina.

Ingredients

• 4 umbrina steaks of about 180 g each
• 4 medium potatoes
• 150 g of pitted Taggiasca olives
• 2 tablespoons of capers in salt
• 2 garlic cloves
• A few fresh basil leaves
• 1 bunch of parsley
• 10 cherry tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Dry white wine to taste

Preparation

1. Start by preheating the oven to 180 °C.
2. Thoroughly wash the potatoes and cut them into thin slices. Place them in a baking tray lined with parchment paper, drizzle with a little oil and salt. Bake until they become lightly golden.
3. Meanwhile, desalt the capers by placing them in warm water for a few minutes. Drain and dry them. Cut the cherry tomatoes in half and set aside.
4. In a large pan, sauté the garlic cloves in oil and add the capers and Taggiasca olives.
5. Add the umbrina steaks to the pan and let them brown for about 2-3 minutes per side. Drizzle with a little white wine and let it evaporate.
6. Add the cherry tomatoes and chopped aromatic herbs. Adjust salt and pepper and continue cooking for another 5 minutes, gently turning the fish only once.
7. Remove the potatoes from the oven and arrange them on serving plates as a bed for the umbrina steaks.
8. Place the fish steaks on top of the potatoes and distribute around the mix of olives, capers, cherry tomatoes and the cooking sauce.

Serve the dish hot, garnished with a few fresh basil leaves.

Curiosities

The umbrina is a prized fish with high gastronomic value. On the Ligurian coast it is much appreciated for its white and delicate meat, which makes it perfect to be paired with the typical aromas of this splendid region, such as olives, capers and basil.

A good Vermentino or a Pigato from Riviera Ligure di Ponente, chilled, will be perfect to accompany this dish.