Baked Bluefish with Leeks and Potatoes

Name: Baked Bluefish with Leeks and Potatoes (Pesce Azzurro al Forno con Porri e Patate)
Yield: For 4 persons
Cuisine: Italy
Ingredients: 2 tablespoons fine, dry, unflavored bread crumbs; ¼ cup freshly grated Parmigiano-Reggiano; 2 pounds bluefish fillets with the skin on; 3 tablespoons butter; Salt; Black pepper ground fresh; 2 pounds new potatoes; 2 tablespoons extra virgin olive oil; 6 medium leeks

Pesce Azzurro al Forno con Porri e Patate

Preparation info

For
4
persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

6 medium leeks
2 tablespoons extra virgin olive oil
Salt
3

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Detach and discard the leeks’ green tops. Slice the lower white parts of the stalks into very thin rounds. The yield should be about 4 cups.
Put the sliced leeks into a medium sauté pan or skillet, add the olive oil, sprinkle with salt, and put in