Fish entree - celiac and lactose intolerant safe (see notes below)
1 1/2 lb fish fillets
1/2 orange, juice and zest
4 tbsp extra virgin olive oil
6 tbsp REAL Italian breadcrubs
1/2 cup walnuts, roughly chopped
1/4 cup Italian dried black olives, chopped
2-3 tbsp pecorino, grated
2 cloves garlic, chopped
2 tbsp parsley, chopped
Salt and pepper
Squeeze orange juice in a little bowl, add salt and pepper and stir until salt dissolves, then add 2 tbsp of olive oil. With this mixture, brush both sides of fillets.
In a small non-stick skillet, warm up the remaining olive oil, add breadcrumbs and walnuts and sautee until toasted. Remove from heat.
Arrange grated orange zest in a bowl. Add garlic, parsley, olives, cheese and the walnut-breadcrumb mixture. Mix well and spread on the fish fillets.
Preheat oven to 375.
Roll them (or fold them) and secure with a toothpick; arrange on a greased baking dish (or lined with parchment paper) and bake until crisp.
Serve with fresh salad, steamed, baked or sauteed vegetables (or a combination of them).
This recipe serves 4
- You can use cod, tilapia, sole fillets even though this recipe is perfect for fresh (or defrosted) sardines
- Real Italian breadcrumbs have no herbs in and are very fine.
- If fillets are too thick to be rolled or folded, leave them flat and spread mixture on top, then bake. You can also layer them.
- Lactose intolerants should add a few more breadcrumbs in lieu of cheese and celiacs should do exactly opposite.