Venetian Snapper

With the arrival of the summer season, the Venetian sea offers the freshest fish, and snapper is undoubtedly one of the finest. Venetian Snapper is a dish that embodies the essence of the cuisine of this region, where the freshness of the ingredients is essential. The preparation requires a delicate cooking technique that enhances the flavor of the fish without overpowering it: sautéing with garlic, anchovies, and capers in a drizzle of extra virgin olive oil allows for a rich and aromatic base to develop. The lemon, added sparingly, gives a note of freshness that perfectly balances everything. This dish is perfect for a family lunch or a dinner among friends, perhaps accompanied by a good local white wine. The combination of ingredients like black olives and tomatoes further enriches the flavor profile, making Venetian Snapper an ideal choice to celebrate warm summer evenings, bringing the authentic taste of Venetian tradition to the table.

Scale and open the fish, wash it, dry it, salt it inside and out, place it on a plate, pepper it, and drizzle it with lemon juice, letting it rest for 30 minutes. Meanwhile, finely chop the garlic with the anchovy fillets, parsley, and capers, place this mixture in a saucepan, pour in half a glass of oil, and sauté over low heat; after about 10 minutes, add half of the white wine, and as soon as it evaporates, add the tomato, crushing it with a fork; let the sauce reduce over high heat for a few minutes, then add the pitted and chopped olives. Salt, pepper, and continue cooking for another 10 minutes. Meanwhile, generously grease a baking dish that can hold the fish, place it in the dish, and pour the prepared sauce over it, adding the remaining white wine and a generous pinch of oregano. Drizzle with a little oil and bake in the oven at 200 degrees for 20 minutes.