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Thursday, June 29, 2017

Fillet of Haddock with Bucatini - Filetto di Eglefino con Bucatini

Whenever I buy fish fillet, I prefer haddock, halibut o cod over other varieties. It’s great broiled, sautéed, roasted or poached. 

This recipe is quick and easy. Simply bake the fish fillet and serve over pasta. You can use any firm white fish: cod, haddock, or halibut work well.

  • 2 garlic cloves, crushed and sliced
  • ¼ cup extra-virgin olive oil
  • 1 bunch Italian parsley, coarsely chopped to yield 1/2 cup
  • 1 teaspoon red pepper flakes
  • Salt and pepper
  • 2 pounds white fish fillet such as haddock, halibut, or cod,
  • 1 pound bucatini

All photos - Copyright - ©2012-La Casa e Il Giardino
Fish ready to be baked

Salt and pepper the fish fillet.  Place in a baking pan.  Add the oil, parsley, garlic and pepper flakes.  Turn the fillet several times so as it coats well on both sides.  Bake for 1/2 hour in a preheated 375 oven.  In the meantime, cook the bucatini al dente.  Drain and save some pasta water.  

Baked fish
Place chunks of the fish fillet over pasta. Add pasta water, if necessary.