PAN SEARED ROCKFISH with TOMATO, OLIVE AND ANCHOVY SAUCE

By:


Ingredients:

  • 4 each rockfish filets

  • 1 cup AP flour
  • As needed EVOO
  • 1 medium shallot, minced
  • 4 cloves garlic, paste
  • 2 strips, anchovy, paste
  • 1 cup Manzanilla olives with piquillo peppers, sliced
  • 1 cup roma tomatoes, canned with juice, diced
  • ¼ cup dehydrated tomatoes, crumbled
  • 3 Tablespoon parsley, chopped
  • 3 Tablespoons chives, minced
  • 3 Tablespoon EVOO

Method:

Dust rockfish in flour and shake off excess; reserve on parchment lined sheet pan; meanwhile heat a large sauté pan; add enough EVOO to lightly coat the bottom; add rockfish and cook until lightly brown; turn and repeat; remove and reserve warm. 

Heat EVOO in a medium sauce pan; add shallots and garlic; heat until aromatic; add anchovy and cook to dissolve; add olives and tomatoes; bring to a simmer and reduce by half; finish with parsley and chives.




TO RECIPES

printable page