(Giltheads with olives - Our recipe)

Time: preparation: 20 minutes ........ cooking: 15 minutes 2 medium-size giltheads 45 g (1 1/2 oz) black olives, sliced 45 g (1 1/2 oz) green olives, sliced 2 tablespoons dried chives 2 tablespoons dried parsley 2 teaspoons dried rosemary 2 teaspoons dried bay leaves 4 tablespoons white vinegar Half a glass of white wine 4 tablespoons extra virgin olive oil 4 teaspoons spicy olive oil, if you like Salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the giltheads. Clean, scale and fillet the fish.
Put the olive oil, vinegar, wine, spicy oil (if you like) and aromatic herbs in a non-stick frying pan. Arrange the fish fillets, season to taste with salt and cook over low heat until cooking juice is well retired. Turn the fish fillets more times in order to flavour them and to cook well.
Serve hot.

Note
- This is a low fat and healthy recipe.
- You can cook the whole giltheads if you don't know to fillet them but remember to increase
  the wine quantity and cooking time. Besides you have to put a lot of the ingredients inside
  the fish in order to flavour well.
- If you want to learn how to fillet fish, consult our "Cookery School" in the members-only
  area. It's very useful to learn it for serving fish with few bones and in order to flavour it
  better and to reduce cooking time.

What's the right wine?
Our suggestion is: Regaleali bianco (white wine from Sicily - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".