This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacularly delicious with many kinds of fish, not just those specified here; it's always best to simply trust your eyes and nose and buy what's freshest at the fish market. The baking and grilling times below are approximate; the variety and thickness of the fillets will determine how long to cook the fish.
More Italian Dishes
2 pounds fish fillets, such as wild salmon, arctic char, ruby trout or halibut, with or without skin
2 tablespoons fresh lemon juice
1/3 cup fine, dry bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, softened
3 tablespoons extra-virgin olive oil
How to Make It
Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle them with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.
In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until completely smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt and pour into a sauceboat.
Preheat the oven to 400° or light a grill. Bake the fish on the platter until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. Transfer the fish to a platter. Pour the salmoriglio sauce over the fish fillets and serve.
Hazan's rich sauce will pair best with a white wine that can match its lushness. Her native region of Emilia-Romagna doesn't produce many, if any, wines of that nature, but Tuscany, to the southwest, produces top white blends that fit the bill exactly.
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Review Body: Practically my favorite fish preparation ever
however I followed the recipe
died thyme MUCH stronger, so the fresh thyme is perfecr
Dijon more delicate than grainy
arctic char has a more colorful flavor than founder (which I also love)-- so the sauce doesn't overpower the char
Date Published: 2017-05-31
Author Name: John Samuels
Review Body: Came out really green. Used spicy brown mustard...Didn't have Dijon. Really Thymey. maybe should have used fresh Thyme as apposed to ground.
Date Published: 2016-08-12
Author Name: John Samuels
Review Body: After eating it....I would give it 2 thumbs down. :( The fish (flounder) took way toooo long to cook. Cooked it at 400* for 15 min. and was still translucent added 10 min....Nope. Broiled it for about 5 min. Flaky but still not white. Not sure if the vinegar dip had anything to do with that. Not even sure what the vinegar was for????? That's how I know my fish is done by white and flaky. If something is going to mask that, I don't want it. I don't like shushi!! Didn't even come close to looking like the picture!!!