Monday July 15

Italian Fish Cookery

Italian Fish Cookery

Expand your fish repertoire, Italian style!

We are lucky to live in a place where fresh fish is abundant and widely available, especially in summer, the season for wild salmon, halibut, and other favorites.  If you wish you had a firmer grasp on different ways to cook fish correctly and deliciously, so you could put it on the dinner table more frequently and even feel confident serving it to company, this is the class for you!

Inspired by years of living and working in Italy, Chef Instructor Bridget Charters, will show you a range of ways to cook fish, using Italian methods and fresh summery ingredients like ripe tomatoes and fragrant basil. 

Aqua Pazza, which means ‘crazy water,’ is a traditional Italian method where you quickly cook fish in a hot, flavored oil, then throw in ingredients such as a handful of cherry tomatoes and a splash of wine, and in only a few minutes a fish dinner complete with delicious sauce is ready to be plated.

If you’ve never cooked fish in parchment, you’re going to love this technique.  Bridget places each serving of fish on a piece of parchment then tops it with ingredients that will mingle into a butter or olive oil based sauce as the fish cooks inside the folded-up packet. Sometimes, Bridget likes to shingle thinly sliced potatoes or shaved zucchini on the parchment first, placing the fish on top.  Everything cooks inside the parchment, and you can let each diner have the fun (and enjoy the aroma) of opening their own packet at the table.

If you’re looking for something company-worthy, try baking a whole fish in salt. Bridget will show you how to pack herbs and lemon in the cavity of a whole salmon, then make a salt crust and pack it around the fish before baking it in the oven. The salt coating helps the fish cook evenly and gently, and the result is a wonderfully moist fish and a beautiful, dramatic presentation.

Salt cod, though not a summer fish (since it’s preserved), is much loved by the Italians and it’s wonderful when slow cooked with fresh summer tomatoes.

Your go-to method for tuna might be the grill, but Bridget wants you to try it in a delicious braise of garlic, tomatoes, onion, and basil.

As Bridget demos, you’ll enjoy a substantial taste of each dish.  A glass of wine or beer is included.

What You’ll Learn: (demo only)

  • Snapper in Aqua Pazza- Snapper is flash-fried in a sauce of cherry tomatoes, chilies, parsley, and white wine
  • Pesce al Cartoccio- Halibut cooked in parchment
  • Whole Salmon Baked in Salt
  • Salt Cod in Tomato with Olives- Braised in a tomato sauce with whole olives
  • Tonno in Tegame- a braise of tuna with garlic, onion, tomatoes, and basil

If you have a question about this class, contact

Italian Fish Cookery

Hotel Andra
Monday July 15
6:00 - 8:00 PM
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