Lazzo Del Rei with Tomatoes and Olives

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 4 lazzo del rei, or any other small, oily fish, scaled and cleaned
  • 1 clove garlic, sliced thin
  • 8 cherry tomatoes, halved
  • 2 teaspoons capers
  • 3 tablespoons Gaeta olives
  • 1/4 cup dry white wine
  • Salt and freshly ground black pepper
Directions
  • In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.

  • Season the fish on both sides and inside the cavity with salt and pepper. Add the fish to the hot saute pan. Cook the fish on 1 side until done, about 3 minutes. Turn fish over, cook for 1 minute and add the garlic, tomatoes, capers, and olives. Cook for 1 minute longer and add the white wine. Continue cooking until all wine has evaporated, about 3 minutes. Season, to taste, and serve immediately.


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