Recipes: Paul Bartolotta Invokes the 'Simplicity of the Italian Kitchen'

Chef Paul Bartolotta's Italian meals are a treat. Find three of his favorite recipes below: on page 1 please find Red Mullet with Capers, Ligurian Taggiasche Olives, Tomato, Roasted Bell Peppers. On page 2: Whole Roasted Fish "Palermo Style. And on page 3: Tuscan Mussel Soup with White Beans.

Paul Bartolotta's Red Mullet with Capers, Ligurian Taggiasche Olives, Tomato, Roasted Bell Peppers.

(Courtesy of Thomas Krakowiak)

Click HERE to read more about chef Paul Bartolotta.

Red Mullet with Capers, Ligurian Taggiasche Olives, Tomato, Roasted Bell Peppers

Courtesy of Paul Bartolotta

Serves 4

Ingredients:

Eight 1 oz fillets of Red Mullet

2 oz Ligurian Extra Virgin Oil

Salt and Black Pepper

6 Fingerling Potatoes (boiled, peeled, cut in rounds)

2 oz Ligurian Extra Virgin Oil

Salt & Black Pepper

4 oz Ligurian Extra Virgin Oil

4 pc Lemon Supreme

2 oz Cherry Tomatoes (cut in quarters)

2 oz Roasted Red Bell Pepper (diced)

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2 oz Roasted Yellow Bell Pepper (diced)

1 T Capers (rinsed)

1 T Ligurian Taggiasche Olives (pitted)

1 T Chives ( sliced very thin)

Salt & Black Pepper

1 head Frisse (washed & picked)

4 Chives (sliced very thin)

4 Chervil

Salt & Black Pepper

Instructions:

Season mullet with salt and pepper, olive oil, and place in small sauté pan. Meanwhile, boil 6 potatoes in salted water until tender. Cool slightly, then peel and slice to ½ inch thick. Dress potatoes with olive oil and salt and pepper and arrange on 4 plates in a circular formation.

Now, warm 3 oz of olive oil with lemon and tomato. Cook on low heat for one minute and then add peppers, capers and olives. Season with salt and pepper and continue to cook for another 2 minutes, add chives and remove from heat.

Place mullet in a 350 degree oven and bake for 4 minutes. Now, spoon the tomato mixture on top of the potatoes and top this mixture with frisse that has been seasoned with chives, salt and pepper.

Remove mullet from oven and place 2 fillets in the center of the plate on top of the frisse. Finish each with a drizzle of olive oil and a sprig of chervil.

Serve immediately.