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Name: Fish with Endive
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 kg Fresh sardines or fresh; olive oil; 2 kg White inner endive leaves; Salt and pepper

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INGREDIENTS

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

Servings

INSTRUCTIONS

From: raifft@ix.netcom.com (Richard A. Ifft ) Date: Wed, 10 Jul 1996 08:29:18 -0700 >From Mira Sacerdotis Italian Jewish Cooking Ms. Sacerdotis 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. 1. Clean and gut the fish; remove backbone; rinse and drain. 2. Discard hard outer leaves of the endive and remove the core. Wash endire, drain, but dont dry it. 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. 4. Sprinkle each layer with oil, salt , and pepper. 5. Cover the baking dish, pressing the food down. 6.Cook 15 minutes. 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. Serve hot or cold, with a sprinkling of lemon juice. JEWISH-FOOD digest 249 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Fish with Endive

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

From: raifft@ix.netcom.com (Richard A. Ifft )    Date: Wed, 10 Jul 1996 08:29:18 -0700  >From Mira Sacerdotis Italian Jewish Cooking    Ms. Sacerdotis 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.    1. Clean and gut the fish; remove backbone; rinse and drain.    2. Discard hard outer leaves of the endive and remove the core.  Wash  endire, drain, but dont dry it.    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.    4. Sprinkle each layer with oil, salt , and pepper.    5. Cover the baking dish, pressing the food down. 6.Cook 15 minutes.    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. Serve hot or cold, with a sprinkling of lemon juice.    JEWISH-FOOD digest 249    From the Jewish Food recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 8 Servings

Calories: 30
Calories from Fat: 30 (100%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 19.4mg		1 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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