Merluzzo Livornese


2 lbs Merluzzo fillets
1 white onion
7 black olives & 7 green Sicilian olives
1 tblsp capers
4 ripe red tomatoes
3 tblsp extra virgin olive oil
2 cloves garlic
Salt & fresh ground pepper
3 tblsp fresh grated pecorino cheese
Chopped fresh basil (approx. 6-8 leaves)

12 oz Dry Pasta of choice

Preheat oven to 425 degrees
Rinse fish fillets. Clean and chop the onion finely. Stone the olives. Wash tomatoes,
peel, cut in half and cut into cubes. Put oil in a frying pan with chopped onions and
peeled garlic. Bring on the heat and fry over medium heat until onion is golden. Add
olives, capers and tomatoes to frying pan and cook over high heat for about 3-5 minutes,
then reduce heat to low for another 5 minutes. Add salt and pepper to taste. In an oven
pan set the fish fillets and cover them with the half the sauce and place in the oven for
about 10-15 minutes till the fish is flaky and done.

Boil and salt water to taste, add pasta. Cook until aldente and then strain. Add pasta
to the remaining sauce with Pecorino cheese and stir pasta. Garnish each plate with
remaining basil and Pecorino cheese. Serve on the side with Merluzzo. MANGIA
4 servings