Sunday, April 8, 2007

Baked Stuffed Bluefish Fillets

Adapted from From Marcella's Italian Kitchen by Marcella Hazan

For 4 to 6 persons

You may say "yuck" when you read the name of this recipe, which Peggy turned me onto. But it's really good and really good for you with all the Omega-3 fish oil in the dark-fleshed bluefish. The fish is savory and succulent and - hard to believe - even non fish lovers have been known to like it a lot.

2 tablespoons chopped parsley
1 teaspoon chopped garlic
3 tablespoons freshly grated parmigiano-reggiano
3 anchovy fillets, chopped
3 tablespoons chopped capers
5 tablespoons fine, dry, unflavored bread crumbs (remember to read the ingredients and find a brand with no junk in it, and then stick with that brand)
About 5 tablespoons extra virgin olive oil
Salt
2 bluefish fillets, skin removed, weighing 1¾ to 2 pounds altogether

Preheat the oven to 400 degrees. Wash the fish, and pat it dry.

Mix the parsley, garlic, grated cheese, anchovies, capers, 4 tablespoons of bread crumbs, 3 tablespoons of olive oil, and salt together in a small bowl.

Take a baking dish that will hold one of the fillets comfortably, and lightly coat the bottom with olive oil. Place one of the fillets in the pan, spread two-thirds of the mixture from the bowl over it, then cover that fillet with the other fillet. Spread the rest of the mixture from the bowl over the top fillet, sprinkle 1 tablespoon of bread crumbs over the top, and drizzle lightly with olive oil.

Place the baking dish in the oven. If no more than a total of three inches thick, 15 minutes may be enough, but it might take 20 to 25 minutes depending on what the thickness actually is. I have personally never cooked it for less than 20 minutes.

When done, take the baking dish from the oven, and allow the fish to rest for about 5 minutes before serving.

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