Fish isn’t just for Fridays though I grew up with many that thought just that.
Maybe it was the Friday fish frys or the “can’t eat meat on Friday” crowd that still keeps that thought in my head.
In my case I could eat fish every night of the week and am only hampered by how often I go to the grocery.
In this case we ate fish on Saturday night and I loved how simple this recipe was to put together.
5 minutes and this delicate snapper was placed in a bath of olive oil, topped with pine nuts and raisins and placed in the oven to transform itself a beautifully seasoned fish!
This is an old Italian Jewish recipe of the Sephardic tradition.
Italian Jewish cuisine is a fusion of flavors with roots of Spanish, Middle Eastern and North African origin.
Garlic, vinegar, raisins and pine nuts were traditionally used in Jewish Italian cooking over a thousand years ago.
Hard to believe and I find it fascinating. This baked fish is a recipe from The Classic Cuisine of Italian Jews.
Perfect for our Passover holidays and perfect anytime of the year.
I loved the simplicity of this fish. Basically rather than braising a fish in oil on the stove top, this one is done in the oven.
Don’t be afraid by the amount of oil necessary, as this is what makes the fish tender and succulent.
The raisins do not make this dish too sweet. I promise, Mom!
Perhaps this is where the famous sweet and sour combo came from, though this did lack the definitive sweet and sour taste.
Maybe it was because I embellished this fish with a good healthy grind of fresh black pepper. Which I suggest you do too!