Best Pesce Al Forno Recipes

Pesce Al Forno image

Provided by Chef PotPie

Categories Bass

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs all-pourpose potatoes, peeled and thinly sliced
2 onions, sliced
1 1/4 lbs pompano sea bass or 1 1/4 lbs grouper fillets
2 teaspoons rosemary, minced
4 sage leaves, minced
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
fresh ground pepper, to taste
2 teaspoons olive oil
1/4 cup dry white wine

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.

Nutrition Facts : Calories 302.5, Fat 5.3, SaturatedFat 1.1, Cholesterol 58.1, Sodium 398.1, Carbohydrate 30.9, Fiber 4, Sugar 3.6, Protein 29.5

Baked Fish and Potatoes with Rosemary and Garlic image

Provided by Marcella Hazan

Yield For 4 persons

Number Of Ingredients 9

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

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.