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Cernia in umido is a classic southern Italian braised fish dish in which thick grouper fillets are slowly cooked in a rich, briny tomato sauce with black olives, capers, white wine, and celery - a combination of flavours that is characteristic of Sicilian and Calabrian fish cookery. Grouper, known in Italy as cernia, is a prized Mediterranean fish with firm, meaty, white flesh that holds together beautifully under the long, gentle heat of a braise rather than falling apart as more delicate fish would. The olives and capers contribute their salty, mineral character to the sauce while the wine and tomato provide acidity and sweetness. Fresh parsley stirred in at the end lifts the whole dish. This is the kind of Italian fish that is served with bread to ensure not a drop of the sauce is left behind.
Prep
20 min
Cook
40 min
Total
60 min
Servings
4 srv
Difficulty
Medium
Calories
290 kcal
For 4 serving(s)
Per serving
Season the grouper fillets with salt and pepper. Heat the olive oil in a wide, heavy pan over medium heat. Add the diced onion and celery and cook for 8 minutes until soft.
Add the sliced garlic and the whole or crumbled dried chili. Cook for 1 minute.
Pour in the white wine and let it reduce by half, about 3 minutes.
Add the crushed tomatoes, black olives, and capers. Stir well and bring to a gentle simmer.
Nestle the grouper fillets into the sauce. The sauce should come about halfway up the fish.
Cover with a lid and braise over low heat for 20-25 minutes, basting the fish with the sauce occasionally, until the fish is cooked through and the sauce is thick and fragrant.
Remove from heat. Scatter fresh parsley over the fish and serve directly from the pan with crusty bread.
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