Brothers Bill and Marty Pickett, each with a diploma from the Culinary Institute of America, bought a ramshackle bar in Washington Township in 1997 and turned it into an appealing but unpretentious place called the Old Stone Bar & Grill, which attracts a diverse clientele. They offer a recipe for a whitefish dish they say is “easy to prepare, eye-appealing, and delicious.”
> Parmesan-Encrusted
Whitefish with Ratatouille
> Whitefish
Four 10-ounce fillets
Herb Mayonnaise:
1/2 cup mayonnaise
1 tablespoon chopped fresh basil leaves
1 teaspoon lemon juice
Parmesan Topping:
1 cup Japanese bread crumbs
1/2 cup freshly grated Parmesan cheese
> Ratatouille
2 anchovy fillets (optional)
1 ounce virgin olive oil
1/2 red onion, diced
3 cloves garlic, minced
1/2 green pepper, large dice
1 cup eggplant, large dice
1 can Italian tomatoes
1 tablespoon fresh basil, chopped
1/2 teaspoon oregano
1 pinch of thyme
1 zucchini squash, sliced
1 yellow squash, sliced
Salt and pepper to taste
To Make Parmesan-Encrusted Whitefish:
Preheat oven to 425 degrees. Mix herb mayonnaise ingredients together. Mix Parmesan topping ingredients together. Place fillets on a nonstick baking sheet with skin side down. Spread herb mayonnaise liberally over whitefish fillets. Top fillets with bread crumb and Parmesan mixture. Bake in oven until topping is golden brown (approximately 10-12 minutes)
To Make Ratatouille:
Sauté anchovy, onion, garlic and green pepper in oil. Add eggplant, tomato and spices; simmer 10 minutes. Add zucchini and yellow squash; simmer 5 minutes longer. Season with salt and pepper to taste. Makes 4 servings.
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