The delicate EVO is a most prized oil, obtained from fully ripe olives, cold pressed at the end of the season.
This oil goes particularly well with fresh dishes, such as salads and vegetables. Excellent for raw dressing and fish dishes.
Well… now that we have briefly talked about the main features of these EVO oils, don’t you feel like tasting them?
Fish is not appreciated by everybody, and it is not always easy to cook, but with a final drizzle of
EVO oil, your dish will taste something different!
Monkfish with cherry tomatoes and delicate EVO.
4 monkfish steaks
450 gr of cherry tomatoes
2 tablespoons of capers
2 tablespoons of olives
1 clove of garlic
extra-virgin olive oil
Wash and cut into halves the cherry tomatoes. In an earthenware or non-stick saucepan heat 4
tablespoons of oil, then add the chopped garlic. Let it flavour and add the cherry tomatoes. Stir and
cook over medium heat for about 10 minutes.
Add salt and pepper to taste, and finally the monkfish steaks. Let cook for about 5 more minutes,
remembering to turn the steaks over very carefully, at least once.
Remove the fish from the heat and add the olives, capers, and the chopped basil. If you want, you
may add some more salt and pepper.
Let rest for two more minutes, add a drizzle of delicate EVO, and your dish is ready to be served.