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Cooked Whole Fish (Cotto pesce intero)


    ¼ cup (60ml) olive oil
    2 midium size tomatoes
    2 green onions (thinly sliced)
    ½ cup chopped parsley
    2 cups (140g) fresh breadcrumbs
    ¼ cup (40g) chopped pine nuts
    2kg whole fish, such as jewfish, snapper or barramundi
    ¼ cup oregano leaves
    Lemon wedges to serve

Preparation Method of Cooked Whole Fish (Cotto pesce intero)

1. Preheat oven upto 200°C. Finely dice one tomato and slice remaining one, reserving for later.

2. Let half of oil in a frying pan and become heat on low. Sauté onion for 3 minutes, until soft. Include diced tomato, cook for one minute. Remove from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.

3. Ceate three diagonal cuts through thickest part of each side of fish. Fill the cavity of fish with mixture of breadcrumb, then place fish in baking pan. Season well and scatter any leftover breadcrumb mixture over fish. Top with tomato slices and oregano, drizzle with remaining oil. Cover with foil and bake for 30-35 minutes, until just tender. Serve with lemon wedges.

Tips: To generate breadcrumbs, bust time-outdated breadstuff in bits in addition to physical process directly into food crumbs with all the food processor.

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