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Marinated Fish



The Spaniards may have introduced this marinated fish dish, scapece, (from escabeche, meaning pickled, in Spanish), to Italy. The flavors develop over the course of several hours or overnight under refrigeration. Scapece is best served with chunky wedges of ripe tomatoes and lemons. Have slices of good crusty bread to mop up the tasty juices.


2/3 cup Filippo Berio extra-virgin olive oil

2 cloves garlic, finely minced

1/3 cup red wine vinegar

1/3 cup minced fresh mint leaves

Salt and pepper to taste

1/2 cup King Arthur Unbleached, All-Purpose Flour

1 pound sole or flounder, cut into 4-inch pieces

1/3 cup Canola oil

1 cup toasted bread crumbs


Combine the olive oil, garlic, vinegar, mint leaves, salt and pepper in a bowl and set aside. Have ready a 9 X 12-inch baking dish or similar dish. Set aside.

Pour the flour into a paper or plastic bag. Place the fish pieces in the bag and shake to evenly coat them. Fry the pieces quickly, a few at a time, on both sides in the Canola oil until they begin to brown. Gently remove the pieces with a slotted metal spatula and transfer them to brown paper to drain.

Place a single layer of fish in the dish, then sprinkle some of the crumbs over the top. Continue making layers of fish and bread crumbs, ending with the bread crumbs. Pour the marinade over the top. Cover the dish and marinate in the refrigerator overnight. Allow the dish to come to room temperature before serving.

This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.


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