Grunt LivorneseUser Submitted Recipe
2 cups good homemade marinara sauce
1 cups olives (pick something interesting from the olive bar...picholenes are nice, so are gaetas or kalamatas)
1/4 cup capers
1 tablespoon red pepper flakes
1 cup dry white wine
1 1/2 lb grunt fillets (skin on)
salt & pepper
Preheat oven to 450 degrees F.
Combine tomato sauce, olives, capers, red pepper flakes, and wine in a 12" ovenproof skillet. Bring to a boil over medium heat.
Rinse the fish and pat dry. Cut into 2 - 4 equal pieces. Season with salt & pepper.
Place fish skin side up in the skillet with the sauce.
Bake 7 - 10 minutes, or til just cooked through.
Place a portion on each plate, spoon some sauce over, and serve.
(This is grand served over pappardelle - very thin inch wide ribbons of pasta - make it fresh if you can't find it. So so worth it.)