WHOLE ROASTED FISH WITH RAISINS AND PINE NUTS

Amarante ↓

Thu, Mar 14 2024, 9:51 am

This was very good and very simple to make.

I used Branzino which I like as a whole fish but as the recipe states you can use other fish and even pieces if you adjust cooking time.

Interesting cookbook on the cuisine of the Roman Jews.

WHOLE ROASTED FISH WITH RAISINS AND PINE NUTS - Triglie con Pinoli e Passerine

Excerpt From: Leah Koenig - Portico

SERVES 4 TO 6

Roman Jews serve this beautiful whole roasted fish dish to break the Yom Kippur fast. It is traditionally made with red mullet, a Mediterranean fish that has been revered in Rome since ancient times. If you cannot find it, other whole fish like red snapper or branzino make fine substitutes. You can also use fish fillets, if you prefer, adjusting the cooking time accordingly. The raisins and pine nuts in the sweet and tangy sauce point to the Sephardi influence on Roman Jewish cuisine.

¼ cup (60 ml) plus 2 teaspoons extra-virgin olive oil
¼ cup (30 g) pine nuts
Kosher salt and freshly ground black pepper
Two 1-pound (454 g) whole fish (such as mullet, red snapper, or branzino), cleaned and scaled
1 large yellow onion, halved through the root and thinly sliced
⅓ cup (45 g) golden raisins, soaked in warm water for 5 minutes and drained
¼ cup (60 ml) white or red wine vinegar
¼ cup (60 ml) water
1½ teaspoons granulated sugar
1 packed teaspoon grated lemon zest (from about 1 medium lemon)
Chopped fresh flat-leaf parsley for sprinkling (optional)

Preheat the oven to 375°F (190°C).

Heat the 2 teaspoons oil in a large ovenproof frying pan over medium heat. Add the pine nuts and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Transfer the pine nuts to a plate, season lightly with salt and pepper, and set aside.

Season the fish inside and out with salt and pepper, and set aside.

Heat the remaining ¼ cup (60 ml) oil in the same frying pan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the onion is softened and lightly golden, 6 to 8 minutes. Add the raisins, vinegar, water, and sugar and bring the mixture to a simmer.

Nestle the fish into the pan, spoon a little of the pan juices over the top, and scatter with the lemon zest. Cover the pan, transfer to the oven, and roast for 10 minutes. Uncover the pan and sprinkle the toasted pine nuts over the fish. Continue roasting, uncovered, until the fish is fully cooked through, 5 to 10 minutes.

Transfer the fish to a serving platter and spoon the sauce over the top. Serve hot or warm, sprinkled with parsley, if desired.

Last edited by Amarante on Thu, Mar 14 2024, 10:22 am; edited 1 time in total