Italian
Pan-Fried Soasi with Olives and Lemon
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and easy recipe for whole pan-fried Soasi (flatfish) with Taggiasca olives and lemon. No scaling or skinning required – the fish is cooked whole to preserve all its flavour. A perfect weeknight dish using an affordable, high-quality Mediterranean fish.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
10 items- 1 pcsSoasi (pesce piatto selvaggio)Substitute with wild sole or turbot if unavailable
- 1 pcsSpring OnionSpring onion, thinly sliced
- 2 pcsGarlicWhole cloves, lightly crushed
- 1 pcsLemonCut into slices or use zest and juice
- Taggiasca OlivesTo taste; Taggiasca olives in olive oil
- FlourFor dusting; rice flour works too
- Extra Virgin Olive OilGenerous amount for frying
- White WineA splash to deglaze the pan
- Fine SaltTo taste
- Black PepperTo taste
Method
- Clean the fish: cut open the belly, remove the innards, and rinse under cold running water. Pat dry with paper towels.
- Lightly flour the fish on both sides, shaking off excess flour.
- Heat a generous amount of olive oil in a large non-stick pan over medium-high heat. Add 2 whole garlic cloves and let them lightly brown.
- Add the thinly sliced spring onion and sauté for a minute.
- Place the fish in the pan. Cook for about 3–4 minutes on one side until the skin is golden and crispy.
- Carefully turn the fish over using a spatula. Add a splash of white wine, the Taggiasca olives, and a few slices of lemon (or lemon zest and juice). Season with salt and pepper.
- Continue cooking for another 3–4 minutes, basting the fish with the pan juices. The fish is done when the flesh flakes easily and the backbone lifts away cleanly.
- Transfer the fish to a serving plate, spoon over the sauce from the pan, and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
