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Grouper Matalotta-Style

  • 40 minutes
  • Easy
  • Second Courses
A delicious and tasty dish from Sicily.
Sicilia

Ingredients: Per 4 servings

  • 1 ¾ lb grouper
  • 7 oz cherry tomatoes
  • 3 ½ oz onion
  • 1 clove of garlic
  • 1 bay leaf
  • 2 oz all-purpose flour
  • ¼ oz parsley
  • ½ cup white wine
  • 3 ½ tablespoons extra virgin olive oil
  • salt and pepper to taste
  • ½ cup fish broth
  • 3 ½ oz champignon mushrooms
  • 1 oz almonds
  • 3 ½ oz zucchini
  • almond fillet to taste
  • 3 oz bell peppers

Preparation:

Step 1

Place some flour in a tray with low edges and flour the grouper fillets.

Grouper matalotta-style - step 1

Step 2

In a pan with oil, soften the onion cut julienne-style and garlic, add fillets and brown, Add some white wine and evaporate.

Grouper matalotta-style - step 2

Step 3

Add plum tomatoes, season with salt and pepper and add fish broth, bay leaf and mushrooms.

Grouper matalotta-style - step 3

Step 4

Add chopped parsley and cook over low heat for 5 minutes.

Grouper matalotta-style - step 4

Step 5

Apart, salt the remaining onion with sliced zucchini.Add peppers, add salt and stir-fry in high heat.

Grouper matalotta-style - step 5

Step 6

Finally, add fillets.

Grouper matalotta-style - step 6

Step 7

Arrange on a serving dish by placing the fillets first, then garnishing with the vegetables.

Grouper matalotta-style - step 7

Consigli dello chef:

It is advisable to cook the fish in the pan over high heat so that the flesh does not absorb too much moisture. The vegetables should be completely dry when stir-fried in the pan.