Merluzzo al limone
Lemon-flavored baked cod
yeld for 4
- 800 g (1lb and 12 1/4oz) fresh cod fillets
- 4 lemons, sliced
- 150 g (5 1/4oz) onions, sliced
- 20 g (3/4oz) fresh flat-leaf parsley, chopped
- 2 tablespoons dried chives
- 1 teaspoon dried bay leaves
- 60 g (2 1/4oz) unsalted butter
- 200 ml (7 1/4fl oz - 4/5 C) white wine
- 2 tablespoons plain dried breadcrumbs
- Salt
- Time:
preparation: 20 minutes
cooking: 40 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 276 (kCal) 14 % GDA (*) - 1155 (kJ)
Protein: 32.3 (g) 65 % GDA
Total fat: 13.9 (g) 20 % GDA
Total carbohydrate: 5.8 (g) 3 % GDA
Sugars: 2.2 (g) 3 % GDA
Preheat oven to 180°C (350°F). Butter a baking pan and make a first layer with the slices of lemon. Arrange half of the fish fillets over the lemon slices, season to taste with salt, sprinkle with half the parsley and some aromatic herbs. Make a layer with the lemon slices, and a layer with the onion slices and cover with the remaining fish fillets. Season to taste with salt, sprinkle with the aromatic herbs and parsley. Pour the white wine, sprinkle with the plain dried breadcrumbs and some butter flakes. Bake for almost 40 minutes. Serve hot.
Note
- - You can also realize this dish with frozen fish
- - You can substitute the butter with the olive oil.
What's the right wine ?
Our suggestion is: Breganze Pinot Bianco (white wine from Venetia).
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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