Cheese can enhance the flavors of many seafood dishes, and the correct cheese is a win-win if incorporated in creative and delicious ways. This recipe is a perfect example to this theory, in which a delicate scamp grouper is paired with aged Pecorino Toscano and Pecorino Romano Cheeses, infusing the entire dish with a nutty hint of spice and mild saltiness that is very distinct. It is a hearty meal full of complimentary flavors that you are certain to enjoy.
Italian tradition or old-world rules state that seafood and cheese shall never be mixed on one plate, ever. The reasoning for this is straightforward, to some extent. Fish is typically delicate and mild in flavor and should be seasoned with simple complimentary spices and sauces, not overpowered by strong aromatic cheeses. I have also found that in the U.S. fish is sometimes disguised by a slab of American cheese to mask the flavor of the fish. If a slab of American cheese is needed to disguise the fish, I would choose another protein or question the freshness of the filet. Either way, rules are meant to be broken. Bon Appetit!
Preheat oven to 250 degrees.
Place cherry tomatoes on baking sheet. Sprinkle thyme, rosemary, fresh basil and sea salt over tomatoes.
Bake for about 1/2 hour to lightly dry tomatoes, then remove from oven and set baking sheet with tomatoes aside.
Raise oven temperature to 400 degrees.
Place potatoes in a medium size pot. Cover potatoes with water and salt lightly with sea salt. Bring to boil and cook for 5 minutes. Remove from heat, drain, and cover with ice to cool.
In a 12" x 6" deep rimmed baking dish, spread two thirds of olive oil and wine evenly on bottom, reserving enough to coat fish.
Place potato slices on bottom of baking dish in an overlapping pattern.
Spread cherry tomatoes with spices evenly on top of potatoes.
Layer Pecorino Toscano cheese evenly over top of tomatoes.
Place fish fillets evenly over top of Pecorino Toscano cheese.
In a bowl, mix seasoned bread crumbs with Arrabbiata spice.
Evenly sprinkle bread crumb mixture over fish and potatoes. Drizzle remaining olive oil over fish and spread to blend with bread crumbs.
Sprinkle grated Pecorino Romano cheese over fish and potatoes.
Place bay leaves on the very top.
Cover with aluminum foil and bake in oven for 25 minutes.
Remove aluminum foil and bake for another 15 to 20 minutes or until the top browns a bit.
Remove from oven. Remove bay leaves and serve immediately.
Ingredients
Directions
Preheat oven to 250 degrees.
Place cherry tomatoes on baking sheet. Sprinkle thyme, rosemary, fresh basil and sea salt over tomatoes.
Bake for about 1/2 hour to lightly dry tomatoes, then remove from oven and set baking sheet with tomatoes aside.
Raise oven temperature to 400 degrees.
Place potatoes in a medium size pot. Cover potatoes with water and salt lightly with sea salt. Bring to boil and cook for 5 minutes. Remove from heat, drain, and cover with ice to cool.
In a 12" x 6" deep rimmed baking dish, spread two thirds of olive oil and wine evenly on bottom, reserving enough to coat fish.
Place potato slices on bottom of baking dish in an overlapping pattern.
Spread cherry tomatoes with spices evenly on top of potatoes.
Layer Pecorino Toscano cheese evenly over top of tomatoes.
Place fish fillets evenly over top of Pecorino Toscano cheese.
In a bowl, mix seasoned bread crumbs with Arrabbiata spice.
Evenly sprinkle bread crumb mixture over fish and potatoes. Drizzle remaining olive oil over fish and spread to blend with bread crumbs.
Sprinkle grated Pecorino Romano cheese over fish and potatoes.
Place bay leaves on the very top.
Cover with aluminum foil and bake in oven for 25 minutes.
Remove aluminum foil and bake for another 15 to 20 minutes or until the top browns a bit.
Remove from oven. Remove bay leaves and serve immediately.