Pompano Puttanesca
Ingredients
- 2 whole Aquaco Farms Florida pompano, cleaned and gutted, about 1-pound each
- 2 tablespoons olive oil

- 1 lemon, zested (reserve zest), then thinly sliced

- 1 small leek, white portion thinly sliced, green tops reserved
- 2 ounces pancetta, diced

- 2 tablespoons unsalted butter
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/4 cup dry white wine or fish stock
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmigiano Reggiano
- 2 sprigs fresh thyme leaves, plus more for garnish
- 1 tablespoon chopped dill, plus more for garnish
- 2 tablespoons chopped parsley, plus more for garnish
- ¼ cup pine nuts, toasted
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare fish: Rinse fish in cold water and pat dry. Make 3¼-inch deep diagonal cuts on both sides of the fish. Brush both sides with olive oil and season with salt and pepper. Place lemon slices in the slits on the top side of the fish. Make a bed of leek green tops on a baking sheet. Place fish on top of the leeks. Set aside. Prepare stuffing: Heat the oven to 375° F. Heat a medium sauté pan over medium heat and sauté pancetta until lightly browned. Remove pancetta from the pan and set aside. In the same pan, over medium heat, add butter, sliced leeks and bell pepper and sauté until softened, about 4 minutes. Add garlic and sauté until fragrant, about 45 seconds. Add wine or fish stock and reduce by half. Remove from the heat and add reserved lemon zest, breadcrumbs, Parmigiano Reggiano, thyme, dill, parsley, pine nuts, and season with salt and black pepper. Stuff the fish: Divide stuffing between the cavities of the fish. Bake until fish is cooked through and flesh is opaque, white and firm, about 20 minutes. Transfer leeks and fish to a serving platter, garnish with additional thyme, dill and parsley sprigs.
Notes
SERVES 2
