Ingredients with Measurements:
- 4 fillets of white fish (such as cod or halibut)
- 1 cup of Barolo wine
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh parsley
- 2 cloves of garlic, minced
- 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 small bowl, whisk together the Barolo wine, olive oil, parsley, garlic, salt, and pepper.
3. Place the fish fillets in a baking dish and pour the Barolo mixture over them.
4. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
Time:
Preparation time: 10 minutes
Cooking time: 25-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 28g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 200mg
Substitutions for ingredients:
- If you don't have Barolo wine, you can use another dry red wine such as Cabernet Sauvignon or Merlot.
- You can substitute the parsley with other fresh herbs such as thyme or rosemary.
Variations:
- You can add sliced lemons or cherry tomatoes to the baking dish for extra flavor and color.
- You can use different types of fish such as salmon or trout.
Tips and tricks:
- Make sure to use a baking dish that is the right size for your fish fillets to ensure even cooking.
- If your fish is not cooked through after 25 minutes, you can continue baking it uncovered until it is done.
- You can serve the Barolo-Baked Fish with a side of roasted vegetables or a simple salad.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Barolo-Baked Fish on a bed of steamed rice or quinoa, and garnish with fresh parsley or lemon wedges.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Barolo-Baked Fish pairs well with a glass of Barolo wine or another dry red wine.
Suggested side dishes:
Roasted vegetables, simple salad
Troubleshooting advice:
- If the fish is not cooked through after 25 minutes, continue baking it uncovered until it is done.
- If the top is not golden brown after removing the foil, you can broil it for a few minutes to achieve the desired color.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw fish.
Food history:
Barolo is a red wine from the Piedmont region of Italy. It is made from the Nebbiolo grape and is known for its full-bodied, tannic flavor. This recipe combines the rich flavor of Barolo wine with the delicate flavor of white fish.
Flavor profiles:
The Barolo wine adds a rich, earthy flavor to the fish, while the garlic and parsley add a fresh, herbaceous note.
Serving suggestions:
Serve the Barolo-Baked Fish with a side of roasted vegetables or a simple salad for a healthy and flavorful meal.
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Region: Italian