Polpo Restaurant and Saloon, Chef Franco Maltagliati
Pagello in Crosta con Carciofa (Fillet of Wild Red Snapper Oreganato with Artichoke)
Ingredients:
12 ounces (340.19 grams) fillet red snapper
1 baby artichoke
extra virgin olive oil
white wine
butter
salt, pepper and garlic
breadcrumbs
Preparation: Place the artichoke in a pot, cover with water, and boil until the artichoke is tender. Remove from the heat and drain. Quarter the artichoke, and roast the quarters with a little olive oil in the oven for a few minutes.
Mix the breadcrumbs with oregano, salt, pepper and minced garlic, and add enough olive oil to make them very moist. Sear the snapper with extra virgin olive oil, white wine and butter and thoroughly cook the fish. After 10 minutes, place the moist breadcrumbs on top of the fish, and place in the oven at 160º C (325º F).
Cook until the breadcrumbs are golden brown, and serve the red snapper with the crispy artichokes.
