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Fish in guazzetto with crostini
Serves 4 Starters and mains
Ingredients
- 800g meaty fish fillets, such as scorpionfish, monkfish, snapper, bream or mullet
- 3 oregano sprigs
- 50ml dry white wine
- 75ml extra virgin olive oil
- 500g tomatoes
- 1 garlic glove, crushed
- flat-leaf parsley, chopped to garnish
For the crostini
- 12 slices rustic bread
- 1 garlic clove
- extra virgin olive oil, to drizzle
- small bunch flat-leaf parsley, roughly chopped
Method
Put the fish fillets in a bowl with the oregano, pour over the wine and 2tbsp of the olive oil, season with salt and freshly ground black pepper, mix gently and set aside.
Peel the tomatoes by scoring a cross on the bottom of each, the putting in a heatproof bowl and covering with boiling water. Leave for 30 seconds, then transfer to a bowl of cold water and remove the skins by peeling away from the cross. Cut the tomatoes in half and use a spoon to scoop out the seeds. Chop the flesh and set aside.
Gently heat the remaining oil in a frying pan with the garlic for 1 minute. Add the chopped tomatoes and a little salt and pepper and cook over medium heat for 4–5 minutes. Add the fish fillets, along with their
marinade. Cover and continue to cook over medium-low heat for 10 minutes.
Meanwhile, make the crostini. Toast the bread, rub with the garlic clove, drizzle olive oil over and sprinkle with salt and parsley.
Serve the fish with a sprinkle of parsley and the crostini.
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