On the Adriatic seacoast of Romagna, all kinds of seafood are marinated with parsley, garlic, olive oil, and lemon juice, and then coated with breadcrumbs and grilled or broiled. The marinade gives the seafood a nice flavor, whereas the breadcrumbs help to keep the seafood tender and moist. This recipe is quite similar to ChgoJohn’s recipe for Bacala alla Griglia, which is not surprising since the Marche region where is family comes from is just south of Romagna.
Given that it is colder with Easter this year than it was with Christmas, I decided against going outside to use a charcoal grill and used the broiler instead. My broiler is a bit crappy or perhaps I don’t use it often enough to really get to know it, so the fish didn’t turn out as browned as I would have liked. Mind you the breadcrumbs are not going to form a crust — if you are looking for that you should bread the fish and pan-fry it.
I used cod for this preparation, but you could use all kinds of fish or other seafood for this. Just make sure it’s fresh, and don’t overcook your seafood.
2 pieces of fresh cod fillet, about 150 grams (5 oz) each
1 Tbsp chopped fresh flatleaf parsley
1 clove garlic, minced
2 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
4 Tbsp dried breadcrumbs
salt and freshly ground black pepper
This pairs well with many dry Italian white wines. The local whites from the region are Trebbiano di Romagna and Albana di Romagna, but if you can’t find them a Verdicchio dei Castelli di Jesi (not a Riserva) would also be very suitable.