Puttenesca with Niceland perch , kalamata olives, and white beans.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Niceland Seafood.
Wolffish
INGREDIENTS
- 2 ea. Niceland Perch fillets, cut in half
- 1 cup Red wine
- 1 tsp. Anchovy paste
- 1/2 ea. White onion, diced
- 10 cloves Garlic, sliced or minced
- 6 ea. Heirloom tomatoes, quartered
- Pinch chili flake
- 1 big spoonful Kalamata olives, chopped (preference)
- 1/4 cup White beans, cooked
METHOD
- For the sauce: Sauté onion and add garlic, anchovy paste, and chili flake. Sauté for 1-2 minutes and deglaze with red wine. Add in tomatoes and cook down. Puree with stick blender. Reserve.
- Sauté more garlic if you’d like and add in white beans, olives then sauce. Place in the fish and bake in the oven at 350f until the fish is flakey. Serve with toasted bread.
NOTE: You will have extra sauce to make more if you’d like, just double or triple the other ingredients outside of sauce.
