Ingredients with Measurements:
- 1 lb. sculpit, cleaned and trimmed
- 1 fennel bulb, thinly sliced
- 2 sprigs of fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the sliced fennel, chopped rosemary, minced garlic, and olive oil. Mix well.
3. Place the cleaned and trimmed sculpit in a baking dish.
4. Pour the fennel and rosemary mixture over the sculpit.
5. Season with salt and pepper to taste.
6. Cover the baking dish with aluminum foil.
7. Bake in the preheated oven for 30-35 minutes or until the sculpit is cooked through.
8. Remove the aluminum foil and bake for an additional 5-10 minutes or until the top is golden brown.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-45 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 220
- Total fat: 15g
- Cholesterol: 60mg
- Sodium: 80mg
- Total carbohydrates: 5g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- Sculpit can be substituted with any white fish such as cod or haddock.
- Fennel can be substituted with celery or onion.
- Rosemary can be substituted with thyme or oregano.
Variations:
- Add sliced lemon or orange to the fennel and rosemary mixture for a citrusy flavor.
- Top the sculpit with breadcrumbs before baking for a crispy texture.
- Add sliced cherry tomatoes to the fennel and rosemary mixture for a burst of color and flavor.
Tips and tricks:
- Make sure to clean and trim the sculpit before baking.
- Use fresh rosemary for the best flavor.
- Cover the baking dish with aluminum foil to prevent the sculpit from drying out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the baked sculpit on a bed of steamed vegetables such as broccoli or asparagus.
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of roasted potatoes or rice pilaf.
Suggested side dishes:
- Steamed vegetables such as broccoli or asparagus
- Roasted potatoes
- Rice pilaf
Troubleshooting advice:
- If the sculpit is not cooked through after 35 minutes, cover with aluminum foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to clean the sculpit thoroughly before cooking.
- Use a food thermometer to ensure the sculpit reaches an internal temperature of 145°F.
Food history:
- Sculpit is a type of white fish that is commonly found in the Mediterranean Sea.
Flavor profiles:
- The fennel and rosemary mixture gives the sculpit a savory and herbaceous flavor.
Serving suggestions:
- Serve the baked sculpit as a main course for a family dinner or special occasion.
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