Tessa Kiros

Filetti di sogliola ai pinoli

Fillets of fish with pine nuts

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

top 1000Twelve: A Tuscan Cookbook

Twelve

By Tessa Kiros

Published 2003

  • About

The Tuscan coast provides a good variety of fish and seafood that people inland also rely on. This is a quick, simple yet full-flavoured dish that takes only a few minutes to cook. The mixture of pine nuts, garlic, parsley and breadcrumbs complements the delicate character of flounder wonderfully.

Ingredients

  • 1½ tablespoons chopped parsley
  • 1½ tablespoons breadcrumbs
  • 1

Method

Mix the parsley, breadcrumbs, garlic and pine nuts together with 1 tablespoon of the olive oil in a bowl. Roughly chop the anchovy fillets and mix through.

Heat the remaining olive oil in a saucepan. Season the fish lightly with salt and pepper and dust in flour. Add the fish fillets to the