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Wednesday, March 16, 2011

Pesce Al Forno Con Gremolata (Baked Fish w/ Gremolata)

Pesce Al Forno--Baked Fish-- was how my parents most often prepared fish when I was growing up. This recipe for cooking fish is still my favorite and it is quintessentially Italian in that it is simple in taste and preparation yet so good and satisfying that you will find your self coming back to a this humble recipe again and again.
This recipe will work for a whole fish-- head still on-- that has been boned and cleaned with just a few small changes, see my whole fish notes below.
6-8 fish fillets or 1 whole fish cleaned/boned (see notes below)
Gremolata Recipe
olive oil
juice of 1 lemon  (Use the lemon you zested for the gremolata)
 more lemon wedges for serving
Preheat oven to 350
Salt fish fillets on both sides
Place oil on to a cookie sheet  and lay in fish, drizzle more oil on top then turn to coat fish in oil.
Bake for about 20 minutes or until white (no longer opaque) and just barely flaking.
Drizzle on the juice of 1 lemon,  use the lemon you zested for the gremolata.

Add a small amount of gremolata to each fillet and carefully rub into fish, I use my fingers.
Using a large spoon scoop up the liquid from the pan and pour over the fish.They will be very delicate so remove carefully, I use a large spatula.
Serve with more gremolata and lemon wedges on the side.
Whole Fish Notes
Make sure your fish is scaled, boned, and cleaned, ask your fish monger,  and when shopping look for eyes that are clear, not filmy it also should not smell overly fishy.
Salt the inside of fish and rub olive oil inside and out. Place a small amount of the gremolata inside the fish before baking. When it is finished baking the eyes will have turned white.
Drizzle the lemon inside and serve with more gremolata.
Now you can bring the whole fish to the table and serve, if you do not know how to serve a whole fish see a pictorial guide HERE!

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