Oily fish – Like salmon, trout, mackerels, mullet and sardines. The texture of the flesh is a bit too delicate for this type of cooking and these fish tend to be very thin fillets and I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare ĭelicate and thin-filleted fish – Like flounder, sole, plaice. Unless you’re extremely careful they can become dry inside. Fish to avoidįish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin. Cut a few slashes so it cooks evenly and faster to ensure there’s still juices left in the pan when the fish is done. Small whole fish would also work just fine. Skin-on is preferred as it helps the fillets hold their shape, but if your fillets are skinless or you dislike poached fish skin, without skin still works fine. Snapper – this is what I used, it’s perfect!īarramundi (try to get the thinner fillets) This dish works best with fairly firm white fish fillets that are not too thick. The fillets are fairly thin and the flesh is a bit flaky but firm enough to hold up to this method of cooking. Here’s what you need to make this wonderful Italian poached fish dish: I used snapper for this recipe which is ideal for this recipe. And I practically have, leading up to sharing this recipe. This, coming from someone who usually steers clear of poached fish, declaring that there are so many more exciting ways to prepare fish! But truly, I’d happily eat this every day. No matter the truth, one thing that’s clear is it’s a dish that showcases the spirit of Italian cooking: taking a few simple ingredients and turning it into something magical. While some have used the name as a licence to add all sorts of things to it, it’s actually supposed to be a simple dish based on three core ingredients: wine, tomato and herbs.Īs always there are various accounts of the origins and meaning of the dish name. Maybe because who would ever think that fish poached in a water-based sauce could be so delicious?! That’s crazy! □ The literal translation of this Italian dish is “fish in crazy water”. Spoon over it the juices left in the baking dish, and serve right away, with lemon slices on the side.Pesce all’ Acqua Pazza: Italian poached fish Lift the fish out with a spatula, and set on a warm platter to serve family-style, or on individual plates. Bake, uncovered, until the crumbs are crisp and golden and the fish is cooked through, about 15 to 20 minutes. Spoon the seasoned bread crumbs on top of the fillets in a light, even layer. Drizzle with the remaining 3 tablespoons olive oil, and toss the crumbs well until evenly moistened with oil. Toss the bread crumbs in a bowl with the lemon zest, parsley, oregano, chopped peperoncino, and the remaining ¼ teaspoon salt. Lay the fiilets in the dish, turn and swish them in the dressing so both sides are thoroughly moistened, and arrange them, skin side down, in one layer. Drop in the garlic cloves, and stir with the dressing. Pour 3 tablespoons of the olive oil, the lemon juice, white wine, and another ¼ teaspoon salt into the baking dish, and whisk together well. Lightly salt the fish on both sides, using about ¼ teaspoon salt in all. You will need a 4-quart shallow rectangular baking dish a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover.
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