This has to be my favorite fish recipe. I keep going back to it lately because it’s easy and totally satisfying. It’s from Marcella Hazan, who has several Mediterranean-style cookbooks. I recommend using halibut or wild salmon and serving it with some sauteed bok choy and a little brown rice. But trust me, it’s all about the sauce. It’s a Sicilian classic—tangy and buttery. Give it a try and let me know what you think.
Marinated Fish with Salmoriglio Sauce
2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
2 tablespoons fresh lemon juice
1/3 cup fine, dry bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, softened
3 tablespoons extra-virgin olive oil
PREPARE THE FISH Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.
MEANWHILE, MAKE THE SALMORIGLIO SAUCE In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.
Preheat the oven to 400° or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.