I love this dish - fresh Striped Bass made with cheesy breadcrumbs, baked to golden perfection, then topped with a deliciously piquant lemon caper sauce - and I tell you how to the secret to choosing the very freshest fish. Join me and my grandson, Lorenzo, in the kitchen as I make it here. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #ItalianFood #FishRecipes #LidiasSoundtrack
Recipe -
SAUCE
Juice of 1 lemon
½ teaspoon kosher salt
6 tablespoons extra-virgin olive oil
2 cloves garlic, crushed and peeled
3 tablespoons drained capers in brine
2 tablespoons chopped fresh Italian parsley
BASS
½ cup bread crumbs
¼ cup grated Grana Padano
3 tablespoons chopped fresh Italian parsley
1 teaspoon sweet paprika
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
Six 6-ounce striped-bass fillets, with skin
Preheat oven to 425 degrees. For the sauce, in a bowl, whisk the salt into the lemon juice to dissolve. Whisk in the olive oil. Stir in the garlic, capers, and parsley, and let this sit at room temperature while you prepare the fish.
For the fish, in a small bowl, stir together the bread crumbs, grated cheese, parsley, paprika, and ½ teaspoon salt. Drizzle with 2 tablespoons of the oil, and toss well.
Drizzle the remaining 2 tablespoons oil in the bottom of a 9-by-13-inch baking dish (or larger, if your fillets are very large; you want them in one layer without touching). Season the fish with the remaining ½ teaspoon salt. Spread the crumb mixture on a plate, and dredge the fish in the crumbs on both sides. Set the fillets in the baking dish, skin side down, and pat any remaining crumbs on top.
Bake until the crumbs are crisp and the fish is cooked through, about 15 to 18 minutes, depending on the thickness of the fillets.
To serve, remove and discard the garlic from the sauce, and whisk again to combine. Divide half of the sauce among six serving plates, then top with the fish. Drizzle the remaining sauce over the top.
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21 окт 2024
