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Mediterranean bronzini Livornese style



  • 4 bronzini filet
  • 2 cup diced canned plum tomatoes
  • 1/2 cup sliced kalamatta olives
  • 1/4 cup chopped capers
  • 1 tablespoon tb of chopped parsley
  • 1 tablespoon chopped garlic
  • 1 cup white wine
  • 1/2 cup diced shallots


Baking Directions:

Place a medium sauce pot on the stove on med heat with 2 tablespoons of olive oil and 1 tablespoon of butter.

When the butter begins to foam add your shallots and sweat for a few minutes.

Add your garlic and let cook 5-10 seconds without getting brown.

Deglaze with white wine and reduce by half.

Add tomatoes, olives and capers and lower heat to a simmer for 5-10 min.

Check seasoning, most likely only need black pepper because the olives and capers will provide the salt.

Add parsley right before serving over fish.

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