This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baked Fish With Roasted Potatoes, Tomatoes And Salmoriglio Sauce
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 cups peeled red potatoes, cut into 1/8 inch slices
4 cups fennel bulb, thinly sliced
1 tablespoon olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon fennel seeds
3 cloves garlic, minced
3/4 cup dry white wine
6 tablespoons chopped fresh flat leaf parsley, divided
1 tablespoon orange rind, grated
1 1/2 teaspoon dried oregano
1 can (28 ounce size) whole tomatoes, drained and chopped
6 sea bass fillets or other firm white fish fillets (like orange roughy or mahi-mahi, 6 ounce size)
lemon rind strips (optional)
Salmoriglio Sauce
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoon chopped fresh oregano
1 teaspoon kosher salt
1 teaspoon grated lemon rind
2 cloves garlic, minced
1 dash freshly ground black pepper
directions
Preheat oven to 450 degrees F.
Combine the potatoes, sliced fennel, 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13- x 9-inch baking dish; toss gently to coat. Bake at 450 degrees F for 30 minutes.
Heat 1 teaspoon oil in a medium nonstick skillet. Add fennel seeds and garlic, then saute 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, wine, 4 tablespoons parsley, orange rind, oregano, and tomatoes, then bring to a boil. Reduce heat and simmer 8 minutes.
Sprinkle fillets with 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange fillets over potato mixture and spread tomato mixture over fillets. Bake at 450 degrees F for 20 minutes or until the fish flakes easily when tested with a fork.
Sprinkle with 2 tablespoons parsley and garnish with lemon rind strips, if desired. Serve with Salmoriglio Sauce.
SALMORIGLIO SAUCE: Salmoriglio (sahl-moh-REE-lyee-o) is a pungent Italian sauce of olive oil, lemon, garlic, and oregano. Pass it around the table for drizzling over the fish. Freshness is key for this vibrant sauce, so make it as close to serving time as possible.
Combine all ingredients, stirring well with a whisk.
Recipe Source: Cooking Light Magazine
added by
Irene1989
nutrition data
Nutritional data has not been calculated yet.
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