Plaice alla pizzaiola

Pizzaiola-style plaice is a light and tasty dish that blends the flavors of the sea with those typical of Mediterranean pizzaiola. Here’s how to prepare it.

Ingredients

• 4 plaice fillets
• 2 cloves of garlic
• 500 ml of tomato passata
• Dried oregano to taste
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Pitted black olives (optional)
• Capers (optional)
• A few leaves of fresh basil

Preparation

1. Start by cleaning the plaice fillets, making sure they are free of bones and rinsing them under cold running water.

2. In a pan large enough to contain the fillets in a single layer, heat the extra virgin olive oil over medium heat and lightly sauté the garlic cloves, being careful not to burn them.

3. When the garlic is golden, remove it from the pan and add the tomato passata. Season with salt, pepper, and add a handful of dried oregano. Let the sauce cook over medium-low heat for about 10 minutes so that it becomes flavored and slightly reduced.

4. Add the plaice fillets directly into the sauce, making sure they are well covered with the tomato. If you like, you can also add capers and sliced black olives at this point to enrich the dish.

5. Let the fillets cook for about 4-5 minutes per side, depending on the thickness; the plaice fillets are ready when the flesh easily flakes with a fork.

6. Just before turning off the heat, add the fresh basil leaves for an aromatic touch.

Once ready, serve the pizzaiola-style plaice fillets hot. This preparation transforms a simple fish fillet into a dish full of flavors, while maintaining a note of lightness.

Curiosity

Pizzaiola is a typically Neapolitan preparation often used to season meats such as chicken and beef. Pairing it with fish is a great way to vary your diet with intense-tasting dishes and a Mediterranean scent.