Yesterday morning, while at the local “mercato”, we picked up some small sized whole fish to cook for lunch. Being short on time, I needed something quick, yet tasty. Since I love to cook all naturally, especially since the birth of our daughter, I decided to throw together some of my favorite ingredients when cooking fish with the help of some champagne……Yes, champagne. Ok, I’ll be honest and tell you why….I still have about 12 bottles of dry champagne remaining from the baby dedication of my now 18 month old daughter! If any of you out there need some champagne, I’ll send you a bottle! (lol)….
Maestro…. the ingredients please!
-6 to 8 small sized whole fish of your preference (scales removed and cleaned)
-3 to 4 pieces of garlic
-3 tablespoons of olive oil
-1 cup of dry champagne
-1\4 cup of Greek\Italian olives (pitted)
-5 to 6 basil leaves (roughly torn)
-1\2 onion (chopped)
-Juice of 2 lemons
-5 to 6 pieces of sun dried tomatoes (if you would like to learn how to make your own, here’s my recipe)
-Bay leaves (optional)
-Salt\pepper, to taste
Place the fish in a baking dish. Next, using a hand held immersion blender or regular blender, blend all the ingredients together until you get a nice watery sauce. Don’t worry if it appears too watery. Pour this sauce over the fish and bake at about 180°C \350°F for about 30-40 minutes or until fish is nice and flaky.
Now, I know you are going to ask me what I did with all the remaining sauce? Thank you for asking! I made a delicious risotto =) You can use the wonderful sauce in your next meal when making rice, soup or whatever calls for broth! Delizioso.
For delicious authentic Sicilian recipes, be sure to check out my new eBook “Cucina Siciliana” filled with lots of truly authentic recipes given to me by family and friends here in Sicily….it’s only 99 cents!
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