Lemon capitone

It’s not Christmas without the capitone.
Known for its elongated shape and tender flesh, we present a citrus version that will bring a festive touch to your table all year round.


  • 1 capitone
  • 12 tablespoons Limmi lemon juice
  • 1 bay leaf
  • 1 clove of garlic
  • Salt and pepper to taste
  • Extra virgin olive oil to taste


Remove the entrails and skin of the capitone, rinse it well under cold water, dry with paper towels and cut into slices.

Now for the marinade.

In a bowl, mix the lemon juice with the bay leaf, garlic clove and a pinch of salt and pepper. Place the capitone in the marinade and let it soak.

After about 30 minutes, spray a non-stick pan with a drizzle of oil and cook the marinated fish for 10 minutes, over medium heat and with the lid on. For uniform browning, turn it on each side, wetting with a few drops of lemon juice if you see it drying out.
Once ready, transfer to a serving dish, pairing it with a Jerusalem artichoke salad or sautéed chicory.
If you want to give the capitone a more powerful taste, serve it with salmoriglio sauce or “dress it up” with aioli.