Baked ricciola – Ricciola al forno

Ingredients for 4 servings

  • 2 1/4 lb. of ricciola in slices
  • 2 cups of peeled tomatoes
  • 6 tbsp of extra virgin olive oil
  • 1/2 cup of black olives
  • 1 medium onion
  • 1 tbsp of capers
  • oregano
  • fresh parsley 1 bu.
  • dry white wine
  • salt
  • pepper TT


Stir-fry the chopped onion in a pan with some oil; add the chopped tomatoes, the capers, the oilves, the minced parsley, oregano, salt and pepper and make a dense sauce. Add then the fish slices to the sauce with some salt and bake in hot oven turning the slices during their cooking and sprinkling them with white wine.