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Baked Fish with Olives and Potatoes |
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Serves: 4 Print this Recipe(Pesce al Forno) Category: Whole Fish Marjoram is an herb that is used often in Liguria, though it is not very well known in the United States. It has a flavor similar to oregano, though it is much less assertive than dried oregano. Thyme is a good substitute. Start the potatoes ahead of time so that they get a chance to brown and cook thoroughly. Then add the fish so that everything bakes together in perfect harmony. A green salad is all you need to follow. 2 pounds boiling potatoes, peeled and thinly sliced 6 tablespoons olive oil Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon dried marjoram or thyme 2 tablespoons fresh lemon juice 1/2 teaspoon freshly grated lemon zest 2 whole fish such as red snapper or sea bass (about 2 pounds each), cleaned with heads and tails intact 1/2 cup mild black olives, such as Gaeta 1 Place a rack in the center of the oven. Preheat the oven to 450°F. In a large bowl, toss the potatoes with 3 tablespoons of the oil and salt and pepper to taste. Spread the potatoes in a large shallow roasting pan. Bake the potatoes 25 to 30 minutes, or until they begin to turn brown. 2 Stir together the remaining 3 tablespoons of the oil, the parsley, marjoram, lemon juice, zest, and salt and pepper to taste. Place half of the mixture inside the cavity of the fish and rub the remainder over the skin. 3 With a large spatula, turn the potatoes and scatter the olives all around. Rinse the fish well and pat dry. Place the fish on top of the potatoes. Bake about 8 to 10 minutes per inch of thickness at the widest point of the fish, or until the flesh is opaque when cut with a small sharp knife near the bone and the potatoes are tender. 4 Transfer the fish to a warm serving platter. Surround the fish with the potatoes and olives. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Baked Fish with Olives and Potatoes comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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