Easy Sardinian Seafood Recipe with Caper Sauce

Ingredients

4 small fresh fish filets, about 4 oz. each
4 whole Cherchi pane carasau crackers
1 tsp. Ritrovo Herb & salt or Fennel & salt
¼ cup Accademia Olearia Sardinian olive oil
For the sauce:
1 Tbsp. Marino capers, lightly rinsed
4 ounces or ¼ cup French

Instructions:

1. Preheat oven to 350F
2. Rinse and dry fish filets, sprinkle with salt.
3. Quickly bathe the crackers in clean or filtered water then place in a ziplock bag until soft.
4. Wrap each fish filet in one of the crackers.
5. Drizzle half of the oil on a baking sheet, using parchment paper if desired.
6. Place the wrapped fish on the olive oil and drizzle well with the remaining olive oil.
7. Place in the oven and back until the fish is cooked and crackers are lightly browned.
8. While the fish is cooking, make the sauce by melting the butter or placing the olive oil and capers in a sauce pan over low -medium heat. Add the wine and cook until reduced by half.
9. Serve over the cooked fish in parchment.
10. Pair with a Vermentino white wine from Sardinia.