Lionette's Market around the corner from our Boston apartment now sells local, sustainable fish. This is a great thing for us as good fish are surprizingly hard to find in Boston. And sustainable fish are scarce anywhere. We developed this recipe using things we bought at Lionette's over the summer of 2008 and ate it outside on the deck on hot summer evenings. This recipe was influenced by fish dishes we had in Sestri Levante when we visited in June 2006.
- Whitefish, we have been using haddock
- Prosciutto
- Fennel root or white onions
- Young potatoes
- Garlic
- Olive oil
- Sea salt
- Coarse black pepper
- Paprika
- White wine
Boil potatoes (starting from cold, salted water) until firm. Set aside.
Rinse fish, pat dry, check for small bones and remove (keep for a fish stock if you can), cut in serving-sized pieces.
Oil baking dish with a bit of olive oil. Slice fennel root or white onion in one centimeter slices and layer bottom of baking dish. Add fish and potatoes (sliced in eighths), season with sea salt and pepper. Stud fish with slivers of garlic and bits of prosciutto. Sprinkle on a bit of paprika and a good splash of white wine. Drizzle with olive oil.
Bake at 350 degrees for about 15 minutes then broil for 3 to 5 minutes until fish just flakes.
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