This recipe, recommended by a well-known restaurant in Viareggio, combines the flavors of traditional cuisine with new Versilian Mediterranean tastes.
600 grams of black fish (sea bass)
Extra-virgin olive oil
Wash and fillet the fish. Extract the pulp and season with salt and pepper. Cook the cabbage leaves in boiling, salty water. Drain and wrap the fish meat in the cabbage leaves. Fasten the rolls together with toothpicks. In a pan, heat a tablespoon of oil and sauté a sprig of parsley and a clove of minced garlic. Brown the rolls on both sides, adding white wine. Next add the tomato sauce and olives. Allow to sauté for about fifteen minutes.
Article by the APT Versilia