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Categories:
red onion olive oil red wine vinegar white fish anchovy paste breadcrumbs parsley mint fresh basil salt white wine black olives
Viewed: 42 - Published at: 8 years agoIngredients
- 1 medium or 1/2 of a large red onion
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 12 to 16 ounces firm white fish fillet, cut in 3 to 4-ounce portions
- 1/2 teaspoon anchovy paste
- 3 tablespoons dried breadcrumbs
- 3 or 4 sprigs fresh, flat-leaf parsley
- 8 to 10 fresh mint leaves
- 3 or 4 large fresh basil leaves
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine or water
- 10 to 12 oil-cured black olives, cracked and pitted
Method
- Preheat the oven to 400°F.
- Cut the onion into quarters, then cut the quarters crosswise and separate the layers to create wide, square slices. In a saute pan, heat 1 tablespoon of olive and add the onion. Season with salt and pepper, and saute over low heat until the onion has wilted and started to turn translucent; be careful not to let it brown. Add the red wine vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish.
- Wipe the pan with a paper towel to clean it, then place it back over low heat and add the remaining tablespoon of olive oil. Add the anchovy paste and stir with a wooden spoon to dissolve the paste into the oil. Dump the breadcrumbs into the pan and stir to completely coat them with the oil. Transfer the breadcrumbs to a small bowl to cool slightly.
- Wash the herbs, pat them dry, and finely chop them. Add them to the bowl with breadcrumbs, and season everything with a small pinch of salt and a few grinds of black pepper.
- Lay the portioned fish on top of the onions and season with a bit more salt and pepper. Distribute the breadcrumb-herb mixture evenly on top of the fish. Add the white wine or water to the pan and scatter the olives around the dish.
- Bake the fish for 15 to 20 minutes, depending on the thickness of the fish; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary.
- Serve immediately, with the some of the onions, olives and pan juices spooned alongside the fish.
