Don’t be intimated by it’s name. ‘Pesce Al Forno’ is an easy classic Italian fish recipe with veggies and delicious white wine, butter and lemon sauce. Essentially it is just a tray bake, with a white fish fillet as it’s star, served with potatoes, cherry tomatoes, shallots and capers; all swimming in an silky white wine, butter, lemon and parsley sauce. I have used a sole fillet for this one, but you could try it with any firm white fish [like haddock, grouper, halibut, tilapia or pollock]. Go with what ever is freshest down at your local fishmonger.
Making pasta from scratch is easy and well worth the effort! I use 100 grams of 00 flour, to 20 grams of semolina flour, to one organic fresh egg. If you want to make more, than multiply all ingredients proportionally, for this recipe I used e.g. 300 grams 00 Flour, 60 grams semolina flour, x3 eggs. I also add a little splash of white wine, dash of water, dribble of virgin olive oil and a pinch of salt.