Rombo alle erbette e Funghi Ripieni (Baked Fish with Stuffed Mushrooms)

This delightful recipe is an amalgamation from two cookbooks of mine. I have made the baked fish before with snapper and it was beautiful. I have however always wanted to cook stuffed mushrooms. When shopping, I would browse among the mushroom shelves admiring the larger portobello mushrooms and dreaming of ways to stuff and cook them. I’m sad to admit that the first time I did this in fact was when they were reduced price on the shelf and I thought “What a bargain…I must finally make these”. And so I have. Enjoy!

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Rombo alle erbette (Baked fish)

2 fillets of fish 150-200g (flounder, salmon, trout, snapper)

1 tablespoon plain flour, for dusting the fish

1 tablespoon olive oil

2 tablespoons white wine

1 tablespoon water

1 garlic clove

1 teaspoon each of finely chopped fresh herbs: parsley, rosemary, sage, mint and thyme (or any that you have).

1 teaspoon of butter

Funghi Ripieni (Stuffed mushrooms)

4 large mushrooms (I used Portobello)

1 tablespoon olive oil

2 spring onions finely chopped

1 clove garlic, crushed

½ cup fresh breadcrumbs

1 teaspoon each of parsley, oregano and thyme

2 pieces of shortcut bacon, finely diced

1 tablespoon of freshly grated Parmesan

Salt and pepper

1 teaspoon butter

Method:

 Preheat oven to 200°C.

1. To make mushroom stuffing: remove and chop mushroom stems finely. Heat olive oil in a fry-pan and add diced bacon and cook until crispy. Add garlic, spring onions and mushroom stems and cook until garlic is just fragrant. Stir in breadcrumbs and fry for 2-3min until crisp. Turn off heat and add herbs, parmesan cheese and season with salt and pepper. Mix well.

2. Lightly oil the bottom of a shallow ovenproof dish, add butter and arrange mushrooms cup sides up, in a single layer in dish. Spoon the filling into each mushroom and drizzle liberally with oil. Cover loosely with greaseproof paper.

3. To prepare fish: season each side and lightly dust each side with flour. Put a piece of greaseproof paper on the other side of dish next to separate the fish from the mushrooms. Add the fish, wine and water. Scatter the garlic and herbs onto the fish and spoon over some of the liquid. Dot with the butter.

4. Place the dish into the oven for 15-20min, or until the fish is just cooked.

Serve with steamed broccoli, asparagus or your favourite vegetables.

Serves 2

Mr McDonald’s remark: “This is all so tasty! Yummm!!! There is so much flavour in everything”.

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