Bluefish with Baked Onions, Peppers, and Potatoes

Name: Bluefish with Baked Onions, Peppers, and Potatoes (Pesce Azzurro con Verdure e Patate al Forno)
Yield: For 4 to 6 persons
Cuisine: Italy
Ingredients: 1 tablespoon fine, dry, unflavored bread crumbs; 2 pounds bluefish fillets with the skin on; 1 large garlic clove or 2 small cloves, peeled and sliced very thin; 1 large garlic clove or 2 small cloves, peeled and sliced very thin; Black pepper ground fresh; Salt; 2 large red meaty bell peppers; 1½ pounds new potatoes; ¼ cup extra virgin olive oil; 3 medium onions sliced very thin, about 3 cups

Pesce Azzurro con Verdure e Patate al Forno

Preparation info

For
4 to 6
persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

2 large red meaty bell peppers
1½ pounds new potatoes
¼ cup

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Turn on the oven to 450°F
Split the peppers lengthwise in two, remove the white pulpy core with all its seeds, then use a vegetable peeler with a swiveling blade to skin the peppers. Cut the pepper flesh lengthwise into ½-inch-wide strips. You should have approximately 4 cups