Fish two ways

Recipe # 1 Pesce Pucalensa

Thinly slice one medium size onion and brown slowly in olive oil in a frying pan or wok. When “golden” add sliced Greek olives and sliced cherry or other smallish tomatoes to the frying pan....maybe a cup of each if you’re cooking for two. Simmer for ten minutes. If your guests are late, you can turn it off and let it sit for even an hour.

Separately, rinse your fish of choice off & dry with paper towel (we use sole, cod or white fish without skin). Place fish in baking dish which has been rubbed or sprayed with olive oil. Take the contents of your frying pan and pour it over the fish. Salt and pepper and put in pre-heated oven at 390 degrees for about 10-12 minutes. Served on heated plates with veggies and starch of your choice. It’s pretty easy. Don’t fuss any more with it. No capers on this dish.

Recipe # 2 Poisson le Pere

Rinse & pat dry fish of your choice of fish although a white fish is best. Place small multiple pads of butter on top of the fish pieces. Lay thin slices of lemon on top of the butter slices on the fish. Garnish with capers. Salt and pepper fish. Place in pre-heated 390 degree oven for 10—12 minutes. Very easy and fast on a busy evening.