Mackerel with puttanesca and potatoes

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I like making this satisfying, warming casserole in individual gratin dishes, but you can just as easily make it in one larger dish — just increase the cooking time by five minutes. Make the puttanesca and boil the potatoes a day ahead and the dish will be a snap to put together. This pasta sauce is actually a great accompaniment to fish. It's the start of a fine fish casserole, too.

Accept substitutes: Try this recipe with bluefish or filleted, fresh sardines.

[edit] What you need

  • Olive oil
  • 1 pound white or red-skinned potatoes, boiled until tender, peeled and sliced
  • Coarse salt
  • 4 tablespoons dry vermouth
  • 4 (6- to 7-ounce) pieces mackerel fillet
  • Freshly ground white pepper
  • 2 cups Puttanesca sauce (recipe below)
  • 1 cup dry bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves, minced or put through a press

[edit] What you do

Preheat the oven to 450 F. Oil four individual gratin dishes (two-cup capacity) generously with olive oil. Divide the potatoes among the dishes and season with salt. Sprinkle one tablespoon vermouth into each dish. Season the fish with salt and white pepper. Lay the fillets on top of the potatoes and spread 1/2 cup of the puttanesca sauce over each, covering it completely. Mix the bread crumbs, parsley, garlic and two teaspoons of olive oil together in a small bowl. Sprinkle the crumbs over the casseroles, dividing them as evenly as you can.

Slip the casseroles into the oven and bake until the potatoes are piping hot and the fish is cooked through, about 12 minutes.

Serves 4.


Recipes from Fish Without a Doubt by Rick Moonen and Roy Finamore, copyright @ 2008

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