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Loading The Puglian Cookbook
  • Baked Fish with Potatoes

    This one-pot dish (see photo) makes a perfect summer meal. It pairs beautifully with a Puglian rosé or any lighter white wine.

    YIELD: 4 SERVINGS
    • 4 fillets flaky white fish (cod, halibut, or other white fish)*
    • ½ cup (118 mL) extra virgin olive oil, divided
    • 1 yellow onion, peeled and chopped
    • 1 clove garlic, peeled and thinly sliced
    • 1 teaspoon (5 mL) red pepper flakes
    • 1 tablespoon (15 mL) salt-packed capers, rinsed
    • 1 cup (236 mL) dry white wine
    • 4 medium potatoes, peeled and cut into small cubes

    1. Preheat the oven to 400°F (200°C).

    2. Wash the fish fillets and pat them dry with a paper towel. Set aside.

    3. In a large pan, heat 3 tablespoons (45 mL) of the olive oil over medium-high heat. Add the onion and cook until soft (but not brown). Add the garlic and red pepper flakes. Toss together and cook for another minute. Add the capers and wine and cook until the wine is reduced by a third.

    4. Brush the bottom of a large baking dish with the remaining olive oil. Distribute the fish and potatoes evenly. Pour the onion and wine mixture over the fish and potatoes, cover, and cook for about 15 minutes, or until the fish is cooked through and the potatoes are soft.

    * If the fish fillets are thin and cook faster than the potatoes, transfer them to a heated plate and cover them with foil while you finish cooking the potatoes on the stovetop. If the liquid evaporates completely, add a little warm water.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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