I turned to Mario Batali for this recipe from his book Molto Mario. The sauce is marvelous: black olives, capers, white, and lemon zest are spooned into the skillet after the fish gets a thorough searing over high heat. In the oven, it practically melts with the pan juices.
Explore by Tags
Entries tagged with 'Molto Mario'
[Photograph: Blake Royer] Molto Mario really was a great show. What's not to like about a younger Mario Batali flying around the kitchen saying intelligent and exuberant things about how great Italian food could be? The episodes recently appeared on...