Pesce in Scapece alla Gallipolina (Puglian Marinated Fried Fish in Saffron Vinegar)
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Ingredients
- 600 g hake fillets
- 100 ml white wine vinegar
- 0.125 tsp saffron strands
- 2 garlic cloves
- 80 g fine polenta (cornmeal)
- 100 g mixed salad leaves
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 28.4 g
- Carbohydrate
- 15.5 g
- of which sugars
- 0.5 g
- Fat
- 17 g
- of which saturates
- 2.6 g
- Fibre
- 1.3 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the hake into chunks and dust in the polenta.
- 2
Heat 3 tablespoons of the olive oil in a frying pan and fry the fish for 3-4 minutes each side until golden and cooked through, then lift out onto a dish.
- 3
Warm the vinegar with the saffron and garlic for 2 minutes until fragrant, then pour over the fish.
- 4
Leave to marinate for at least 15 minutes, turning once, so the fish soaks up the saffron vinegar.
- 5
Serve at room temperature with the salad leaves and a drizzle of the remaining olive oil.
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