Recipe for a Delicious Merluzzo Dinner
Merluzzo, or whiting, is a mild-flavor fish that is excellent for baking or frying. One of my favorite ways to make merluzzo is the recipe that follows. It’s easy to prepare and an excellent choice for a vacation dinner or an elegant Christmas eve.
Tip: when buying your merluzzo, look closely at the eyes of the fish: they should be clear and glistening to indicate it is very fresh, as pictured below.
Ingredients
(2) 1 kg or (1) 2 kg whole, cleaned and de-scaled merluzzo/whiting
2 -3 medium potatoes (Yukon gold)
2 large cloves garlic, thickly sliced
1 large shallot or tropea onion, sliced
Zest of one large lemon, reserve fruit
extra virgin olive oil
sea salt, fresh ground black pepper
optional: one ripe Roma or San Marzano tomato
Serves 2-4
Preparation
Wash the potatoes and pat dry with a paper towel. Slice into 1/4″ thick rounds. Lightly coat the bottom of a large casserole or lasagna pan with olive oil. Arrange the sliced potatoes in a single layer in the pan, season with salt and pepper, add the shallot or tropea onion and half the garlic slices over the potaoes and around the pan.
Lay the fish on top of the potatoes and rub the cavity with the lemon zest, salt and pepper. Finish with the remaining garlic slices. Slice the lemon and place 2-3 slices inside the fish, place the remaining slices on top of the fish. Alternate: slice the tomato and place along the top of the fish. Drizzle olive oil on top of the fish and potatoes
Bake at 375 degree oven 20-25 minutes or just until the flesh is opaque. Slice along the back bone and gently tease the flesh away from the backbone. Set aside on a platter and continue until all flesh is removed. Turn the fish over and repeat, leaving head and backbone of the fish intact.
Suggested first course: Pasta with Pesto
To serve
Place a few potato slices on each plate followed by a portion of the fish. Serve immediately with fresh, crisp, bread and salad or sauteed spinach.
Note: do not discard the head and carcass! These will make an excellent base for marinara sauce or fish stock. Recipe to follow… place the carcass in a freezer bag or container and freeze …until next time.
Buon appetito!
