SICILIAN-STYLE BAKED COD
1 red onion
2 tablespoons olive oil
1 tablespoon red wine vinegar
12 to 16 oz firm white fish fillet (cod), cut in 3 to 4-ounce portions
1/2 teaspoon anchovy paste
3 tablespoons dried breadcrumbs
3 sprigs fresh flat-leaf parsley
10 fresh mint leaves
4 fresh basil leaves
Salt and white pepper to taste
1/2 cup dry white wine
12 black olives, cracked and pitted
Preheat oven to 400°F/200°C. Cut onion into quarters, then cut quarters crosswise and separate the layers to create wide, square slices. In a sauté pan, heat 1 tablespoon of olive oil and add the onion. Season with salt and pepper; sauté over low heat until onion has wilted and started to turn translucent; be careful not to let it brown. Add red wine vinegar and shake the pan briefly, then transfer everything to a medium-sized baking dish. Place pan back over low heat and add remaining olive oil. Add anchovy paste and stir to dissolve the paste into the oil. Add breadcrumbs and stir to completely coat them with the oil. Transfer the breadcrumbs to a small bowl to cool slightly. Wash the herbs, pat them dry, and finely chop them. Add to the breadcrumbs, and seasonwith a pinch of salt and some pepper. Lay the portioned fish on top of the onions and season with a bit more salt and pepper. Distribute the breadcrumb-herb mixture evenly on top of the fish. Addwhite wine to the pan and scatter the olives around the dish. Bake the fish for 15-20 mins, depending on thickness; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary. Serve immediately, with the some of the onions, olives and pan juices spooned alongside the fish. Buon appetito!
(via laragosta)
