Jamie Cooks Italy
By Jamie Oliver
About the recipe
I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!
Recipe From
2 spring onions
½ a bulb of fennel
1 carrot
200g ripe mixed-colour cherry tomatoes, on the vine
3 cloves of garlic
½ a fresh red chilli
8–10 mixed olives (stone in)
olive oil
2 x 350g whole round fish, such as royal bream, trout, sea bass, red mullet, scaled, gutted, gills removed, from sustainable sources
1 bunch of mixed fresh soft herbs (30g), such as flat-leaf parsley, mint, fennel tops
150ml Greco di Tufo white wine
1 lemon
extra virgin olive oil
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