SALSA OREGANATA PER PESCE AL FORNO
Richard Masotta
Baked Fish w/Oregano
ingredients
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 3 garlic cloves, whole
- hot pepper flakes (to taste)
- 1 tsp. fresh ground pepper
- 1 cup fresh oregano, minced
- 1/2 cup dry red wine (Chianti)
- 2 tbsp. Italian parsley, minced
- 4 tbsp. capers, drained
- 2 large onions, minced
- 2 tsp. sea salt
- 3 cups peeled, chopped plum tomatoes (fresh)
- 1 cup green pitted olives, sliced
- 3 lbs. firm thick fish (cod, snapper, halibut)
directions
- 1
Preheat oven 350 degrees
- 2
Rinse fish and pat dry on paper towel. Arrange one layer in greased baking dish. Heat oil in a skillet, add onion and minced garlic, cook for 1 minute, stirring to prevent browning, add tomatoes, oregano, wine, whole garlic cloves, hot pepper flakes, salt, pepper. Cover and simmer on low heat for about 25 minutes. Mix in parsley, olives and capers. Pour over fish and bake uncovered for 30 minutes, baste occasionally until fish flakes easily with fork. Serve with linguine.
Source: Richard Masotta
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