Baked Fish with Savory Bread Crumbs

Name: Baked Fish with Savory Bread Crumbs
Yield: serves 6
Ingredients: 2 pounds whitefish fillets; 3/4 teaspoon kosher salt; 6 tablespoons extra-virgin olive oil; Juice of a large lemon (about 3 tablespoons); 1/2 cup white wine; 6 plump garlic cloves, crushed and peeled; 1/2 cup fine dry bread crumbs; Zest of a large lemon (about 2 teaspoons); 1 tablespoon chopped fresh Italian parsley; 1/2 teaspoon dried oregano; 1/4 teaspoon peperoncino flakes, or to taste, chopped fine; Fresh lemon slices, for serving; A 4-quart shallow rectangular baking dish; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger, with a cover

December 9, 2011

Landlocked Umbria does not have a seafood cuisine. But its mountain lakes, rivers, and streams abound in freshwater fish, such as the tasty tench. This simple preparation is one I found in Umbria, and it is excellent for fillets of our sweet-water varieties, such as carp or whitefish, or even light ocean-fish fillets like sole. Serve with a salad, or with the Potato-Mushroom Cake with Braised Lentils (page 200).

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