Fish With Endive
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:56pm

Ingredients




1 kg Fresh sardines or fresh anchovies
2 kg White inner endive leaves
Olive oil
Salt and pepper

Preparation

1 Ms. Sacerdoti's remarks: This dish is thought to be a speciality of Roman Jews. Roman Jewish cooking characteristically combined fish or meat with vegetables in a single dish. Italian Jewish cooking is as regional as Italian cooking. If you cannot find anchovies and do not like sardines, try it with fillets of sole. i have noted a number of recipes where sole is used for a more refined version, and sardines prepared by those who could not afford the more expensive fish. 2 1. Clean and gut the fish; remove backbone; rinse and drain. 3 2. Discard hard outer leaves of the endive and remove the core. Wash endire, drain, but don't dry it. 4 3. In a lightly oiled baking dish, arrange alternating layers of endives and fish (using at least a couple of leaves in each layer), beginning and ending with a triple layer of leaves. 5 4. Sprinkle each layer with oil, salt , and pepper. 6 5. Cover the baking dish, pressing the food down. 6.Cook 15 minutes. 7 7. Uncover and bake in 400 F (or 200 C) oven for half an hour, or until juices have evaporated and there is a golden crust on top. 8 8. Serve hot or cold, with a sprinkling of lemon juice.