Cook Along with Nonna on YouTube
Want to see how Nonna makes her Fish Pizzaiola?
Watch the full video on Nonnas Channel and cook along step by step as she shares her secrets, tips, and that unmistakable Italian warmth.
Ingredients
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Celery
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Onion (and parsley–onion mix, optional but recommended)
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Garlic
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Cherry tomatoes
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Carrots
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White fish of your choice
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Parsley
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Papa Vince Salt to taste
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Lemon (Nonna’s finishing touch!)
Instructions
Start with the Soffritto
First, chop the celery and onion into small pieces.
Add a generous drizzle of Papa Vince Extra Virgin Olive Oil to a pan and begin to sauté your vegetables.
Add a pinch of salt and let the soffritto soften and release its beautiful aroma.
Add the Vegetables
Cut the cherry tomatoes, carrots, and garlic.
Add everything to the pan.
Pour in a little water to help the vegetables cook and make a light, flavorful sauce.
Let this mixture cook for about 15 minutes, stirring gently when needed.
This is where the magic happens — the vegetables melt, the tomatoes release their juice, and the base becomes rich and fragrant.
Add the Fish
Salt the fish lightly, then lay the fillets on top of the vegetable sauce.
Cover the pan and let the fish cook gently.
Depending on thickness, it will take only a few minutes.
You will know it’s ready when it flakes easily with a fork.
Finish with Fresh Parsley
Once the fish is cooked, sprinkle generously with fresh parsley (or Nonna’s parsley–onion mix) for extra flavour and brightness.
Serve & Enjoy
The sauce, the vegetables, the softness of the fish… everything comes together in a light but deeply comforting dish.
Serve as is — with a squeeze of fresh lemon on top (Nonna's tip!) to bring everything to life.
Buon appetito!
Nonna Tip – Add Lemon at the End
Nonna always finishes this dish with a squeeze of fresh lemon because it brightens the natural sweetness of the vegetables and lifts the delicate flavor of the fish. The acidity also balances the richness of the olive oil, making every bite taste lighter and more alive.
