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Porcini Encrusted Whitefish on Mashed Potatoes with a White Bean Dressing

Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

This is a must visit web site - if you would like to learn more then <click here>

"This recipe is as pretty as it is delicious. Dried porcini are ground into a powder that is used to coat the fish fillets. They are served on a bed of mashed potatoes and topped with a white bean and vegetable dressing which brings the flavors together nicely".


2 Pounds Grouper Fillets (or other white meaty fish fillets)
1 Cup Dried Porcini Mushrooms
2 Tablespoons Oil
1/2 Cup Finely Chopped Carrots
1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Celery
1/2 Tomato, Diced into 1/2 Inch Cubes (remove the seeds and core)
1 (16oz) Can White Beans, drained
1/4 Cup Parsley, finely chopped
1/2 Cup Chicken Broth
2 Tablespoons White Balsamic Vinegar (or other mild vinegar)
Salt and Pepper to taste
4 Tablespoons Olive Oil
3 Cups prepared Mashed Potatoes (I Prefer Yukon Gold for flavor) kept warm

  • Place the dried porcini in a food processor or blender and pulse until you have a fine powder. Roll each fish fillet in the powdered mushrooms until well covered.
  • Preheat the oven to 400ºF.
  • In a frying pan, heat the two tablespoons of oil until hot. Sear the fish fillets on each side for a couple of minutes until golden.
  • Place in a baking dish and bake for about 15 - 20 minutes.
  • While the fish is cooking, heat the 4 tablespoons of oil in a pan, and sauté the carrots, celery and onions until tender.
  • Remove from the heat, and add the diced tomatoes, beans, olive oil, parsley and vinegar. Season with salt and pepper to taste. Keep warm.
  • Once the fillets are cooked, serve each on a bed of mashed potatoes, and then spoon some of the white bean mixture on top. Serve immediately.

Cooking Tip:

Don't overcook your seafood. The fillets should remain moist, but flake easily with a fork.

Serves 4

Deborah Mele
Italian Food Forever

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever