Pesce Del Di' Recipe

Prepare fish

Pat the whole fish dry inside and out with paper towels. Make three shallow diagonal slashes on each side of the fish to allow heat and marinade to penetrate.

In a small bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, thyme, 1.5 tsp salt and 1 tsp pepper to form a marinade.

Rub the marinade all over the fish, inside the cavity and into the slashes. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour). If refrigerated, bring back to room temperature for 15 minutes before cooking.

Preheat oven to 400°F (200°C) if finishing in the oven. Heat a large ovenproof skillet over medium-high heat until hot.

Add 1 tbs olive oil to the skillet and swirl to coat. Carefully place the fish in the skillet, presentation side down. Sear without moving for 3–4 minutes until the skin is golden and releases easily.

Flip the fish gently using two spatulas. Sear the second side 2–3 minutes. If the fish is thicker than 1 inch at the thickest part, transfer the skillet to the preheated oven and roast 6–10 minutes until an instant-read thermometer inserted into the thickest part reads 130–135°F (54–57°C) for moist, medium doneness (or 140°F/60°C for well done). For thinner fish, continue cooking on the stovetop until cooked through.

When cooked, transfer the fish to a warmed platter and tent lightly with foil to rest while you make the sauce (do not leave for more than 5 minutes).

Carefully place the skillet back over medium heat (if using a non-ovenproof pan, use a clean skillet). Add 2 tbs unsalted butter; when it foams, add the finely chopped shallot and sauté 1–2 minutes until translucent but not browned.

Deglaze the pan with 1 cup dry white wine, scraping up browned bits from the bottom. Simmer until the wine is reduced by about half (3–5 minutes).

Stir in capers and lemon zest, then swirl in the remaining 1 tbs olive oil (if any) and the remaining butter to finish the sauce, seasoning to taste with a pinch more salt and pepper if needed.

Spoon the warm sauce and capers over the rested fish. Sprinkle with 2 tbs chopped parsley and serve with lemon wedges.

If serving the baby potatoes: toss halved baby potatoes with 1 tbs olive oil and 0.5 tsp salt. Roast at 400°F (200°C) in a single layer for 20–25 minutes until golden and tender. Keep warm before serving with the fish.

Steam seasonal greens until just tender (about 3–5 minutes), season lightly with salt and a drizzle of olive oil, and serve alongside the fish.