Subscriber recipe: Guido's Herring in Tomato Sauce
Photo is of fish just before going in the oven.
About 10 herring
1/2 pint good tomato sauce
1 lemon, thinly sliced
salt & pepper
Method: 1) Set oven to 350F 2) Have glass of wine in preparation for cleaning herring 3) Clean herring (reserve roe to have with garlic and olive oil over pasta) 4) Reward yourself with a glass of wine 5) Arrange herrings on baking dish in artistic pattern 6) Pour ½ pint of a good tomato sauce over, in and around herrings; dilute with a bit of water if too thick- sauce should be fairly liquid to avoid the fish drying up in cooking 7) Slice one lemon thinly and scatter slices over herrings 8) Drizzle some good olive oil over herrings, plus salt and pepper if you like 9) Admire artwork. Pop into oven. Have glass of wine. 10) Bake for about 20-25 minutes or just as little as you need for the meat to come easily off the bone 11) Have with toasted country bread or other side suitable for soaking up the sauce.
A side comment- not that you really need it when the fish is as fresh as yours, but rinsing fish (whole or filets) in salt water just prior to cooking will take away off-flavors in a way that fresh water can’t. This is because briny water washes away the thin film of fish oil on the surface of the fish, which oxidizes (=becomes rancid) very quickly when exposed to air. (Due to its lack of salt, fresh water can’t “strip” the surface oil and off-flavors). The difference in taste is amazing.