Jul 14 2026
Restaurants›Rocca›Pesce Alla Ligure Recipe

Pesce Alla Ligure Recipe

Inspired by Rocca
Time45m
Serves4

fingerling potatoes, olives, pine nuts

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Ingredients

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Vegetables

Nuts and Seeds

Condiments

Herbs

Fish

Other

Method

Preparation

  1. 1

    Prep the Ingredients

    Wash the fingerling potatoes thoroughly, then slice them in half lengthwise. Rinse the fresh parsley and basil, then chop them finely.

  2. 2

    Prepare the Fish

    Pat the white fish fillets dry with paper towels and season them with salt and black pepper on both sides.

Cooking

  1. 3

    Cook the Potatoes

    In a pot, bring salted water to boil. Add the fingerling potatoes and cook for about 10-15 minutes or until fork-tender. Drain and set aside.

  2. 4

    Sauté the Fish

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned fish fillets and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove from skillet and keep warm.

  3. 5

    Prepare the Sauce

    In the same skillet, add the remaining olive oil, chopped olives, and pine nuts. Sauté for about 3-4 minutes until the pine nuts are toasted and fragrant. Stir in the lemon juice and the chopped herbs (parsley and basil).

  4. 6

    Combine Ingredients

    Add the cooked fingerling potatoes to the skillet, tossing gently to coat them with the sauce. Finally, place the sautéed fish back into the skillet, spooning the sauce over the top.

Serving

  1. 7

    Plate and Serve

    Serve the Pesce alla Ligure warm, garnished with additional fresh herbs if desired.

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