Cernia alla Matalotta
A local Sicilian fish dish using grouper or sea bream. This is a recipe from Guiseppe's mother.
Course: Fish dish, Main Course
Cuisine: Fish, Sicilian
Servings: 4
- 3 tbsp olive oil
- 1 large white onion, chopped
- 1 clove garlic, minced
- 1 tsp sea salt
- 1 large Grouper or Sea Bream fish, cleaned
- 1/2 glass white wine
- 1 tbsp stratto tomato concentrate, diluted in a glass of water
Take a large deep frying pan and heat the olive oil on a medium heat
Add the onion, garlic and salt. Fry for a few minutes until the onion is golden
Place the fish in the pan and let it brown on both sides.
Pour in the white wine, let it evaporate.
Add the 'stratto'.
Continue to cook the fish for 15 minutes with the lid on.
Serve hot.