Recipe: Whitefish Livornese

Written by Andersons. Posted in Recipes

Pair with Civello white blend


4 whitefish fillets

2 T olive oil

2 cloves garlic from Grant

8 oz Kalamata olives

1 cup cherry tomatoes

½ cup chopped parsley

Salt and pepper to taste


Lay whitefish fillets on a sheet tray skin side down. Season with salt and pepper. Broil on high 6

minutes on the middle shelf of the oven. In a 10 inch skillet heat olive oil to smoke and then add the

garlic and tomatoes. When the tomatoes start to lose juice add the Kalamata olives. Finish with the

parsley, pour over the fish and serve.


Submitted by Chef Grant Nagel, Anderson’s Market