Here's a light fish dish from Livorno, on the Tuscan coast not far from Pisa. It bursts with flavor from tomatoes, capers, and black olives. You can make this with any sort of flaky white fish, or with freshened salt cod (baccalà). It's a great weeknight dish because the whole thing comes together in under 30 minutes, and except for the fish, most of the ingredients may already be in your kitchen.
This can be served on its own or with a side of pasta, rice, or polenta. You can dress it up by adding some mussels or littleneck clams.
You will deglaze the pan with 1/4 cup of white wine, so pick something that you'd like to drink with dinner!
This simple Tuscan dish showcases aglione, the giant mild garlic of southern Tuscany. We know it in this country as elephant garlic, and it's not so easy to find these days; I found the one I used here in a Wegman's Supermarket.