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.

Ingredients:

• 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.

Bucatini all'Amatriciana

This dish is one of the most celebrated in Italian cuisine and a favorite at our home.  Named for the tiny town of Amatrice, located 100 miles east of Lazio from Abruzzo this dish can be made with guanciale or pancetta and both with or without tomatoes.    I use our homemade pancetta and no tomatoes.

Bucatini all'amatriciana
All photos - Copyright - ©2012 - La Casa e Il Giardino

 Ingredients

¾ pound pancetta, cut into small pieces

3 garlic cloves

1 red onion, halved and sliced ½-inch thick

1 ½ teaspoons hot red pepper flakes

1 cup of water

Salt and freshly ground black pepper, to taste

1 pound bucatini

1 bunch of flat-leaf parsley, leaves only

Pecorino Romano, for grating 

1. Place the pancetta pieces in a sauté pan and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally.  Add the garlic, onion and red pepper flakes.  Cook over medium-high heat for 5 minutes, or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add the water, reduce the heat, and simmer for 15 minutes.

2. Cook the bucatini in the boiling water until al dente. Drain the pasta.  Pour the  simmering sauce over the pasta.  Add the parsley leaves and mix well.  Top with freshly grated Pecorino cheese and serve immediately.