Baked fish and potatoes with rosemary and garlic (Pesce arrosto al forno con patate all 'aglio e rosmarino) from Marcella Says...: Italian Cooking Wisdom From The Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes by Marcella Hazan

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Notes about this recipe

  • Bloominanglophile on June 10, 2013

    Got this recipe off Epicurious (see reviews for suggestions). I changed it by adding 1 1/2 red peppers and 1 large onion to the potatoes to fill out the veg for the meal. Minced the rosemary and roughly chopped the garlic. For the fish (I used mahi mahi), I used 6 Tbps breadcrumbs and sautéed them with olive oil and minced garlic to increase the crunch and flavor, let cool, and added minced rosemary and zest from one lemon. 14 minutes may be too long for the fish to cook (I had 3 fillets that were 1" thick or less). Nonetheless, this was a great weeknight meal--easy & quick. Served with bread with olive oil dip and a nice white Grenache/Rousanne wine (Sauvignon Blanc should also do well).

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