Ligurian-Style Umbrine

Ligurian-style umbrine is a delicious and refined fish dish, characterized by the fresh and aromatic flavors of Ligurian cuisine. Here is the recipe for preparing Ligurian-style umbrine.

Ingredients

• 4 umbrine slices, about 180 g each
• 4 medium potatoes
• 150 g of pitted Taggiasca olives
• 2 tablespoons of salted capers
• 2 cloves of garlic
• A few fresh basil leaves
• 1 bunch of parsley
• 10 cherry tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Dry white wine to taste

Preparation

1. Start by preheating the oven to 180°C.
2. Thoroughly wash the potatoes and cut them into thin slices. Place them in a baking tray lined with parchment paper, drizzle with oil, and salt. Bake until they are slightly golden.
3. In the meantime, desalt the capers by placing them in warm water for a few minutes. Drain and dry them. Cut the cherry tomatoes in half and set aside.
4. In a large frying pan, sauté the garlic cloves in oil and add the capers and Taggiasca olives.
5. Add the umbrine slices to the pan and let them brown for about 2-3 minutes per side. Deglaze with a bit of white wine and let it evaporate.
6. Add the cherry tomatoes and chopped aromatic herbs. Adjust with salt and pepper and continue cooking for another 5 minutes, turning the fish gently only once.
7. Take the potatoes out of the oven and arrange them on the serving plates as a bed for the umbrine slices.
8. Lay the fish slices on top of the potatoes and distribute the mix of olives, capers, cherry tomatoes, and the cooking sauce around.

Serve the dish hot, garnished with a few fresh basil leaves.

Trivia

The umbrine is a delicacy with high gastronomic value. On the Ligurian coast, it is highly appreciated for its white and delicate flesh, which makes it perfect to be paired with the typical flavors of this splendid region, such as olives, capers, and basil.

A good chilled Vermentino or Pigato from Riviera Ligure di Ponente will be perfect to accompany this dish.