Dish

Pesce alla pizzaiola

Fish with tomato sauce and oregano

To make pesce alla pizzaiola, you will need a fillet of fish, such as cod or halibut, along with tomatoes, garlic, oregano, and basil. The fish is first pan-fried, then topped with a tomato sauce made from the tomatoes, garlic, and herbs. The mixture is then simmered until the sauce has thickened and the fish is fully cooked.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Pesce alla pizzaiola has been a popular dish in Italy for centuries. It originated in Naples, but today it is enjoyed throughout the country.

Dietary considerations

Pesce alla pizzaiola is a gluten-free and dairy-free dish, but it is not suitable for those with a fish or garlic allergy or intolerance.

Variations

There are many variations of pesce alla pizzaiola, depending on the type of fish and herbs used. Some people like to add capers or olives for extra flavor.

Presentation and garnishing

To make your pesce alla pizzaiola look more appetizing, garnish it with fresh herbs or sliced tomatoes. You can also add a sprinkle of Parmesan cheese on top for extra flavor.