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.

LAST NIGHT DINNER - Dandelions, Fava Beans and Wild Pollock

Boy, that was good! 

Once a week, we have fish for dinner.  So yesterday, I went shopping for fish.  I am frugal and picky when it comes to fish.  I try to stay away from farm-raised fish. The farm-raised fish are fattier because they are largely confined and fed a steady diet of formulated protein pellets.  They are also treated with vaccines and antibiotics to ward off infection. With these type of facts, I choose to "go wild".  I bought wild Pollock. Pollock is a cheaper and versatile alternative to cod and haddock.  Price $2.99/lb.



Braised Wild Pollock Steak

Braised Wild Pollock Steak


One Pollock steak (1" thick)
2 tablespoons olive oil
1 clove chopped garlic
1 tablespoon finely chopped shallot
2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice
2 teaspoons chopped thyme
Salt and pepper

In a non-stick skillet, add the olive oil, garlic and shallots.  Saute' briefly.  Add the fish and saute' first on high to sear it on the outside until it is browned to give it visual interest and to develop flavour (about 5 minutes on each side).  Add the chopped thyme, lemon zest and juice, salt and pepper and continue to cook on low heat for an additional 15 minutes turning over once.

Wine Pairing – You know the famous rule white wine with fish, fish with white wine. The main rule to remember about pairing wine with food is that there are no rules: you should drink the wines you like with the foods you like. I prefer to pair any food with my robust, home-made wine.

Alla salute!

Images: ©2010 - La Casa e Il Giardino -picasaweb