fish fillets layered with tomatoes, capers, bread crumbs and cheese
from La Cocina de Mama
1/2 cup grated Manchego or Parmesan cheese
3/4 cup dried bread crumbs
2 tsp dried oregano
Kosher or sea salt
Freshly ground pepper
2 tbsp minced capers
2 tbsp minced fresh parsley
4 garlic cloves, minced
1/4 cup olive oil plus some for greasing
1.5 pounds fresh anchovies, butterflied and boned or 6 bass or trout fillets, skin on
1.5 pounds large cherry tomatoes, cut into 1/4 inch crosswise slices
6 tbsp dry white wine
Preheat the oven to 450. In a bowl, combine the cheese, bread crumbs, oregano, salt and pepper to taste, capers, parsley, and garlic. Generously rease with olive oil a shallow casserole dish or roasting pan. If using fresh anchovies, arrange a layer, skin side down, in the casserole. Sprinkle with salt, scatter with some of the tomatoes, and season again with salt. Sprinkle with some of the crumb mixture and continue layering until all the fish and crumbs have been used. If using larger fillets, arrange half of the fish, skin side down, in the casserole. Sprinkle with salt, then cover with half of the tomatoes. Season again with salt, then sprinkle half of the crumb mixture over the fish. Cover with the remaining fillets, skin side up, then the remaining tomato and crumb mixture. Drizzle the wine and olive oil over the fish and bake for 20 minutes, or until the fish is just done.
I used ruby red trout, and I was really surprised how good the finished product tasted. La Cocina de Mama is a very accessible Spanish cookbook with fairly simple recipes that don't use too many ingredients.
I recommend trying to do all of the fish skin side down. The topping is amazing when it's browned and crispy, and when you have two layers the bottom half ends up with a soggyish (but still delicious) topping. It was a pity no one was around to have lunch with me.