Recipe courtesy of Vincenzo Betulia
Episode: Naples
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35 min
25 min
4 servings



Preheat the oven to 450 degrees F.

In a large oven-proof saute pan, heat the grapeseed oil over medium-high heat to nearly smoking. Meanwhile, season the grouper and shrimp with salt and pepper. Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. Cook for about 1 minute, lower the heat and add the sliced garlic, bay leaves and chile flakes.

Cook the garlic to a nice golden brown, for about 1 minute, then deglaze the pan with the white wine. Cook until the wine is reduced by half. Add the marinara and fish broth and cook until the sauce is slightly reduced, 3 to 4 minutes. Transfer the pan to the oven and cook until the fish is fully cooked, about 8 to 10 minutes. Serve hot over pasta of your choice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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