This is a simple dish that can be served at room temperature or chilled.
1 tablespoon olive oil
1 large white onion
½ loaf crusty Italian bread
1½ pounds salmon fillet
1½ pounds cod fillet
2 cups Italian Pepperoncino Gremolata (page 76)
2 cups Mozzarella and Ricotta Cheese Sauce (page 68)
Preheat oven to 400°F. Grease a loaf pan with the oil. Peel and finely chop the onion. Finely chop the bread. Beat the eggs.
Line the prepared loaf pan with the salmon, allowing excess to hang over one side. Place layers of the cod, onion, Pepperoncino Gremolata, then the bread in the pan. Repeat layers, and pour the egg over the top. Wrap the excess salmon over the top, and press down to compress all the ingredients.
Pour the cheese sauce over the top. Cover with foil, and bake for 30 minutes. Uncover, and bake for 10 more minutes.
Remove from oven and let rest for 30 minutes. Serve.
Pesce Fritto (Fried Fish)
Olive oil is the best medium for frying fish. With the exception of anchovy, fish for frying should not weigh more than 3 ounces. Fish should be dipped in milk, water, or egg, and then coated in flour before frying. After frying, drain off excess fat by placing on paper towels.