Fried together in olive oil, the soppressata and rosemary in this topping are fragrant, earthy, and a touch spicy — perfect when your fish needs some kick and a little crunch.
- 2 tablespoons extra virgin olive oil
- 2 ounces sliced hot sopressata, cut into 1/2-inch pieces
- 2 tablespoons rosemary leaves
COMBINE AND COOK
Combine all of the ingredients in a medium skillet and cook over medium heat, stirring, until lightly browned and frizzled, about 5 minutes. Drain and let cool on paper towels to crisp.
Sprinkle over cooked fish.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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