Gun-totin', Chronic-smokin' Hearse Initiator (ludickid) wrote,
Gun-totin', Chronic-smokin' Hearse Initiator

Pescebianco Livornese

I have needed to cook more for a long time now, in order to become less fat. I am very, very fat these days, fat like a cow, fat like Fat Jesus, fat like a planet that is actually a big fat man. Soon I will have access to a better-equipped kitchen, but in the meantime, I do what I can. What I can, last night, was this:

- 2 tbsp extra virgin olive oil
- 1/2 diced yellow onion
- 2 cloves minced garlic
- 5 tomatoes, drained, chopped and cooked
- 2 tbsp minced capers
- 1/2 cup Empeltre olives, drained and chopped
- 1/2 tsp dried crushed red pepper
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 lb lake whitefish

1. Heat oil and saute onion until tender. Add garlic and saute for 1 minute. Stir in tomatoes, capers, olives, red pepper and parsley. Bring to light boil and simmer for 10-15 minutes.

2. Spread half of tomato mixture in a baking dish and arrange whitefish filets in a single layer. Drizzle with lemon juice and top with remaining tomato mixture.

3. Bake for 15-20 minutes or until fish is flaky at 400 degrees. Baste once with tomato mixture while baking.

4. Serve with a huge jug of martinis to ensure you don't get any work done after you eat.

I forgot to take any pictures of this, so instead, here's a picture of a whitefish and a person from Livorno.


  • Post a new comment


    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.