Home > Magazine Archives > April 30, 2006 Issue > Features
Recipes
PAUL BARTOLOTTA Bartolotta Ristorante di Mare, Las Vegas Pesce alla Palermitana 1/2 cup extra-virgin olive oil (preferably Sicilian) 3 cloves garlic, peeled and thinly sliced 1 1/2 cups cherry tomatoes, quartered 1/4 cup green olives, pitted and sliced 1 teaspoon capers, rinsed 5 sprigs fresh oregano 1 lemon, quartered 1 cup dry white wine 1 whole 1 1/2- to 2-pound white-fleshed fish, scaled and cleaned (Bartolotta prefers occhiona or pezzogna) Sea salt and freshly ground pepper 1/2 pound fingerling potatoes (about 5 small potatoes), boiled and halved lengthwise 1 1/2 cups water 1/4 cup fresh flat-leaf parsley, coarsely chopped 2 teaspoons fresh oregano leaves, coarsely chopped Preheat oven to 400° F.
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