Fish in "Crazy Water" High above the Amalfi Coast at Hotel Caruso - Appetito
Our Editor-in-Chief shares his culinary experience at Hotel Caruso where he makes an Amalfi Coast favorite with the executive chef.
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Ingredients
- 2 sea bass, each about 1 lb.
- 1 cup extra virgin olive oil
- herb salt as needed
- 1 bunch parsley, washed, dried, and finely chopped
- 3 cloves garlic, peeled and chopped
- 1 Piennolo tomato (Roma or San Marzano type), washed, dried, and cut into 4 pieces
- 1 Tbs. Capers, drained and rinsed
- 1/4 cup olives
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