August 16th, 2024
Baked Fish with Potatoes Genoa Style
This dish is one of my favorites. In Italy fishermen from Genoa and Liguria live hard lives but know how to prepare their catches. Many species are oily like Bluefish or Mackerel and do well with potatoes or braised in tomato sauce. The potatoes, garlic and olive oil combine to provide a great contrast to the strong flavor of these fish. I used fresh Spanish Mackerel caught that same day and filleted them. We are fortunate to have these in abundance along with Bluefish here in Hampton Roads. This is from Marcella Hazan’s brilliant recipe book “ More Classic Italian Cooking.” I personalize it a little.
Ingredients:
- 1 ½ pounds yellow potatoes skin on
- 2/3 cup ( not precise maybe more) good olive oil
- Chopped garlic to taste- at least two tablespoons
- Fresh chopped parsley for garnish
- Ground black pepper
- 2 large Bluefish or 4 -6 Spanish Mackerel fillets—whatever is available enough to cover the potatoes in the pan. I keep the skin on.
- Fresh lemon to squeeze after the oven
Preparation:
-
- Preheat oven to 450 degrees
Slice the potatoes very thin—this helps with even cooking and browning—slightly thicker than a potato chip.
- Place the sliced potatoes, half of the garlic, half of the olive oil, liberal sea salt and some black pepper in the 16 x10 enamel ware pan—I swear by Le Creuset due to its heat
retention and even cooking—Pyrex is fine. - Mix it all together and spread the potatoes evenly so they cover the bottom of the dish—a couple of layers is fine as you will be mixing them up again before you lay the fish on top.
- You want the potatoes slightly browned, but as long as they are cooked through the taste will still be great. Place on the middle rack.
- After 10-12 minutes in the oven take them out and place the fish, skin side down, on top of the potatoes.
- Mix the remaining olive oil with the rest of the garlic and a squeeze of lemon—baste the top of the fish with this mixture and add more salt if you wish.
- For another 10 minutes or so bake the fish and potatoes until done, but not overdone.
- I usually turn the oven off and leave it there for another few minutes.
- About halfway baste the fish again with any juices in the pan.
Serve immediately and scrape any potatoes from the side and plate with some fresh parsley and another squeeze of lemon.
This dish plates really well. A Pinot Grigio is made for this and you will want a Key Lime pie and espresso for dessert but I leave that up to you. Buon Appetito!
