Pesce Al Forno Recipes

PESCE AL FORNO CON PATATE (OVEN ROASTED WHOLE FISH WITH POTATOES)

Steps:

• Peel and slice the potatoes as thinly as you can manage. (If you have a 'mandoline' or food processor with a slicing blade, it will make short work of this. But if you have decent knife skills, it should not take long.
• Mix the potato slices with a generous amount of olive oil, salt, pepper and a few rosemary leaves that you will have finely chopped. If using the garlic, add it as well. (In the alternative, you can simply rub the baking dish with garlic, which gives a very subtle savoriness to the dish, suitable for more formal occasions.)
• Lay the potato slices on the bottom of a baking dish large enough to accommodate the fish and potatoes comfortably. (If you want to be fancy, you can arrange the slices in neat rows or an attractive pattern for a more elegant look.)
• Roast the potatoes in a moderate hot oven (190°C/375°F) for about 20-30 minutes. Then remove them from the oven and lay the whole fish, which you will have seasoned well with salt and pepper, over the potatoes, with the sprig of rosemary inserted inside it. If using, arrange the tomato halves around the fish. Drizzle the whole with some more olive oil and, if you like, a bit of white wine (not too much) which will help the potatoes to soften and add a slight tartness that complements the dish.
• Roast the fish until done, usually about 20-30 minutes more. Let the dish rest and cool off for a good 5-10 minutes before serving.

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC

Steps:

• 1. Turn on the oven to 400°F.
• 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
• 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
• 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
• 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

PESCE AL FORNO

Steps:

• Preheat oven to 350*F, spray 9X13 baking dish with nonstick cooking spray.
• Cover the bottom of the dish with potatoes and onions in alternating rows.
• Place fish on top and sprinkle with rosemary, sage, thyme, salt and pepper, then drizzle with the oil.
• Cover with foil and bake, occasionally basting with pan juices until potatoes are tender and fish is opaque in the center, 50-55 minutes.
• Pour wine over fish and bake, uncovered, 3-5 minutes longer.
• Serve at once.