Superior Lake White Fish with Livornese Sauce

Ingredients

This recipe is scaled from a base yield of 1 plated serving and can be adjusted for service or production using the live serving calculator below.

• 220 g Superior Lake whitefish fillet
• 20 ml extra-virgin olive oil
• 8 g garlic, finely chopped
• 10 g Italian parsley, finely chopped
• 100 ml dry white wine
• 200 g Italian canned peeled tomatoes
• 1 g crushed red pepper
• 10 g all-purpose flour (for skin)
• 3 g sea salt
• 1 g freshly cracked black pepper

Method

1. Prepare the Livornese sauce by gently sautéing the garlic in olive oil until fragrant, without letting it brown.
2. Add parsley, deglaze with dry white wine, and allow the alcohol to evaporate fully.
3. Crush the peeled tomatoes by hand, add them to the pan, season lightly, and simmer for about 10 minutes.
4. Blend and strain the sauce for a refined texture, then return it to the heat and finish with crushed red pepper.
5. Lightly flour only the skin side of the fish to help develop a delicate, crisp finish.
6. Sear the fish skin-side down in a hot pan until the skin becomes crisp and releases naturally, then finish in a 350°F oven.
7. Serve the fish skin-side up over a mirror of Livornese sauce so the crisp texture stays intact.

High-protein seafood secondi - dairy-free profile