Just Fish/Seafood Recipes Home|
Tap 'Back' for the recipe list you were browsing.
Filetti Di Baccala in Bianco (Poached Cod Fillets)
2 lb Fresh or frozen cod fillets
1 ts Salt
2 tb Minched fresh parsley
1 tb Chopped capers
1/2 c Olive oil
1 c Black olives
Put the fish fillets in the bottom of a large frying pan, and add
enough water to cover by at least 1/2 inch and the salt. Bring to a
boil, reduce the heat, and cook gently until the fish flakes. Lift
the fish out with slotted spoons and put it on a platter. Allow it to
drain well and then pour off any water remaining on the platter.
While the fish is still warm, sprinkle it with the parsely and capers
and dress it with olive oil and the juice of 1 of the lemons. cover
with black olives (preferably Greek of Sicilian olives packed in
brine). Slice the last lemon into rounds and arrange them around the
edge of the platter. Let the fish stand for at least half an hour in
the refrigerator, marinating in the oil and lemon. Serve cold.