Pollock Oreganata with Stewed Grape Tomato Bucatini
Bucatini is a pasta similar to spaghetti, but much heartier. Its center is hollow, making it ideal to stew in any flavorful liquid. Cooking tip: Sliding a toothpick or cake tester into fish is an easy way to test for doneness without slicing into it. If it moves without resistance, your fish is ready!
Total time: 20-30 minutes
¼ bunch parsley
⅙ bunch basil
½ pint grape tomatoes
2 cloves garlic
2 fillets pollock
2 teaspoons vegetable base
4 ounces bucatini
¼ cup bread crumbs
¼ teaspoon dried oregano
⅓ cup grated pecorino cheese, divided
1 teaspoon olive oil
4½ cups water
1. Prepare Ingredients
Preheat oven to 400°F. Rinse parsley and basil and roughly chop leaves, discarding stems. Rinse grape tomatoes and halve. Thinly slice garlic. Halve lemon. Rinse pollock and pat dry with paper towel.
2. Make Broth
In a large high-sided pan over mediumhigh heat, combine vegetable base with 4½ cups water. Immediately add basil, tomato, garlic, and bucatini. Drizzle in 1 teaspoon olive oil and season with salt and pepper.
3. Stew Bucatini
Increase heat to high and bring broth to a boil, then cover and reduce heat to medium low. Simmer until bucatini is al dente, about 8 minutes, stirring occasionally. Remove pan from heat, cover to keep warm, and set aside.
4. Make Oreganata
While bucatini stews, in a medium bowl, combine parsley, juice of 1 lemon, bread crumbs, dried oregano, and half of grated pecorino. Season pollock on both sides with salt and pepper. Sprinkle oreganata mixture over rounded side and press to adhere.
5. Bake Pollock
Place pollock on a parchment-lined baking sheet and bake until crust is golden and pollock is opaque and cooked through, 8-10 minutes.
6. Plate Pollock
Divide stewed bucatini and broth evenly between 2 bowls and sprinkle over remaining grated pecorino. Top with pollock and serve.
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