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Sea Bass with Mushrooms |
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Serves: 4 Print this Recipe(Branzino alla Romana) Category: Fillets and Steaks Sandwiching a tasty filling between two boneless fish fillets is a good way to get the flavor of stuffed fish without having to deal with bones. Any large fish fillets can be used, such as salmon, grouper, or bluefish. Choose two fillets of similar size and shape. 4 tablespoons olive oil 3 green onions, chopped 1 clove garlic, chopped 8 ounces white mushrooms, trimmed and chopped 2 anchovy fillets, chopped Salt and freshly ground black pepper 1/2 cup dry white wine 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons plain bread crumbs 2 sea bass, grouper, or bluefish fillets of similar shape (about 3/4 pounds each), skin removed 1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan large enough to hold the stacked fillets. 2 Pour 3 tablespoons of the oil into a large skillet. Add the green onions and garlic and cook over medium heat until softened, about 5 minutes. Stir in the mushrooms, anchovies, and salt and pepper to taste. Cook 5 minutes, stirring occasionally. Add the wine and simmer 15 minutes or until the liquid is evaporated. Remove from the heat and stir in the parsley and bread crumbs. 3 Lay one fillet skinned-side down in the pan. 4 Spread about two-thirds of the mushroom mixture over the fillet in the pan. Top with the second fillet skinned-side down and spread the remaining mushroom mixture over the top. Drizzle with the remaining tablespoon of oil. 5 Bake 15 to 20 minutes, depending on the thickness, or until the fish is just barely opaque when cut in the thickest part. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sea Bass with Mushrooms 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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