Filetto di Pesce al Forno con Timballo di Patate (Baked Fish Fillets with Potato Timbale)

April 29, 2013Posted in:

Filetto di Pesce al Forno con Timballo di Patate
Baked Fish Fillets with Potato Timbale
Serves 4

5 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 teaspoons fresh grated ginger
Salt and fresh ground black pepper, to taste
4 (6-ounce) fillets of monkfish, salmon, or red snapper
½ cup white wine
Potato Timbale (Recipe follows)
4 cups mixed greens, washed and lightly dressed

1. Mix together the olive oil, chopped herbs, ginger, and salt and pepper. Coat the fish fillets with this mixture, then cover and refrigerate them for 24 hours. The fish can be marinated for as few as three hours, but it will be less flavorful.
2. Preheat the oven to 375 degrees F. Drain the olive oil from the fish into an ovenproof saute pan large enough to hold all the fish. (If there isn’t enough oil to coat the bottom, add a little more.) Heat the olive oil over medium-high, then add the fish, skin side down, and cook for 2 to 3 minutes.
3. Transfer the pan to the oven. After 5 minutes, add the white wine and flip the fish. Return the pan to the oven for another 4 to 5 minutes, depending on the thickness of the fish. To test if the fish is done, insert a toothpick near the spine and see if it is the temperature you wish. Remove the pan from the oven and serve the fillets with the timbale and a spray of salad.