Baked Fish with Buttery Crumbs and Spanish Green Sauce
Central Market, Austin,TX
3 pounds fish fillets, such as Pacific snapper
Salt and white pepper to taste
1/4 dry white wine
3 tablespoons olive oil
1 1/2 cups chunky dry bread crumbs
Spanish green sauce:
1/2 cup capers of caperberries
3 shallots, minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
3 garlic cloves
1 tablespoon minced fresh marjoram or thyme
1/4 cup fresh parsley
Arrange fish in baking dish. Sprinkle fish with salt and pepper. Pour wine and 1 tablespoon of olive oil over fish. Bake at 375 deg. for 10 to 15 minutes or until fish begins to turn opaque at the thickest part.
Heat remaining 2 tablespoons olive oil in large heavy skillet over medium-high heat. Add bread crumbs amd cook for 3 minutes or until crumbs are crisp and toasted, stirring constantly. Sprinkle crumbs over fish. Bake fish for 5 minutes longer or until cooked through.
Combine capers, shallots, lemon juice, olive oil, garlic, herbs and salt and pepper in blender or food processor. Process in quick burst until ingredients are well mixed and chopped but still chunky.
Serve with fish. Makes 6 servings
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