Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy
This is a quick and simple version of a traditional baked hake dish from
Palermo, Sicily. The fish will have a beautiful golden crust that you can moisten with a squirt of lemon juice or a splash of chile oil.White fish refers to any white-fleshed fish such as hake, cod, halibut, and so forth, so you can use any of them.
[photo: Clifford A. Wright]
Yield: Makes 2 to 4 servings
Preparation Time: 35 minutes
6 tablespoons extra-virgin olive oil
1 garlic clove, chopped very fine
8 salted anchovy fillets, rinsed
1 pound white fish steak or fillet (cod, halibut, hake, pollack, turbot, haddock), cut 1/2 inch thick
1/4 cup dry bread crumbs
1/2 cup finely chopped fresh parsley
Salt and freshly ground black pepper to taste
2 lemon wedges or chile oil
1. Preheat the oven to 425 degrees F.
2. In a small skillet, heat 3 tablespoons olive oil over medium heat, then cook the garlic for 1 minute. Add the anchovies and once they melt in 30 seconds to 1 minute, set aside until needed.
3. Arrange the fish in an oiled baking casserole. Sprinkle half the bread crumbs, half the parsley and some salt and pepper over the fish.
4. Pour the anchovy sauce over the fish and cover again with breadcrumbs and parsley. Drizzle the remaining olive oil over the fish and bake until it could flake, about 20 minutes. Remove with a spatula and serve with lemon wedges or chile oil.
Variation:
Note:
Posted: 12/29/2006