Italian Stuffed Whole Pompano
White
wine, parmesan cheese, fresh lemon, and Italian seasoning make the best
stuffing for this Florida pompano fish! In under 20 minutes, you'll
have the most tender, flaky and delicious fish dinner!
- 2 whole pompanos gutted
- 2 tbsp salted butter
- 2 cloves of garlic finely chopped
- 1/2 cup dry white wine
- 3 tbsp lemon juice
- 1 tsp Italian seasonings
- 1/4 tsp red pepper flakes
- 1 1/2 cups panko bread crumbs
- 1/4 cup parmesan cheese
Preheat the oven to 375 degrees.
Prepare a baking sheet by lining it with parchment paper. Rinse the
pompano fish under cold water and pat dry with a paper towel. Rub the
fish with olive oil on the outside and inside the cavity, then sprinkle
with salt. Make the stuffing.
Melt butter over medium low heat in a small pot. Add the chopped
garlic and sauté for two minutes. Add the wine, lemon juice, Italian
seasoning, and red pepper flakes. Increase the heat to medium and allow
the wine mixture to reduce by half, about ten minutes. One the mixture
has reduced, add in the panko bread crumbs and parmesan cheese. Stir
to combine. Stuff and bake the pompano.
Using a large spoon, stuff the pompano until the fish is full. Lay the
fish on its side on the baking sheet and place in the oven. Cook the
pompano for 18-20 minutes, or until the fish has an internal temperature of 145 degrees and it flaky and fork tender. Serve. Remove the fish from the oven and serve the whole fish over a bed of quinoa, rice, or simple as is! Mangia!
Recipe courtesy of Sea Salt Savorings
https://seasaltsavorings.com/italian-stuffed-whole...
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