Scabbard fish are deep-water fish that look rather menacing, but are extremely tasty. They're also easy to use, because their skins don't have scales -- all you need to do is wipe the skin with a soft cloth, and it's ready.
If you are pressed for time and have some scabbard fish fillets, you can simply flour them, fry them, and serve them with lemon wedges, and you and you guests will be quite happy. But there are other options. For example, you can bread them. To serve 4:
If you are pressed for time and have some scabbard fish fillets, you can simply flour them, fry them, and serve them with lemon wedges, and you and you guests will be quite happy. But there are other options. For example, you can bread them. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound (450 g) scabbard fish fillets, about a half an inch (1 cm) thick
- 2 ounces (50 g) cherry tomatoes, quartered
- A small bunch parsley, minced
- 1/2 pound (200 g) stale bread, crumbled finely
- 1 cup (50 g) freshly grated mild pecorino romano
- Olive oil
- Salt and pepper to taste
Preparation:
Preheat your oven to 360 F (180 C).
Combine the bread crumbs with the cheese and parsley, and season the mixture with olive oil, salt, and pepper to taste.
Lightly oil a baking dish large enough to contain the fish in a single layer and arrange the fillets on it. Sprinkle them with the breadcrumb mixture and dot them with the tomatoes.
Bake them for about 5 minutes, and serve, with a crisp white wine.
Combine the bread crumbs with the cheese and parsley, and season the mixture with olive oil, salt, and pepper to taste.
Lightly oil a baking dish large enough to contain the fish in a single layer and arrange the fillets on it. Sprinkle them with the breadcrumb mixture and dot them with the tomatoes.
Bake them for about 5 minutes, and serve, with a crisp white wine.
