Fresh Pompano

  • Chef Judi Gallagher
  • 0

I love going to the farmer’s market- most Saturdays I just ask Gary at Maggie’s Seafood to pick up something. this week it is Pompano. Now I am thinking Italian so next up a stop at- Peperonata pasta. Yes I cheated and bought their pesto too…it is delish and so fresh.

On rainy day I love slow roasting tomatoes and eggplant(the Roma tomatoes from Yoder’s are perfect and yes I found baby eggplant too).

Pompano is perfect just as it is or cooked in parchment paper.

Today I simply pan roast and brush with olive oil and pesto.

About 4 minutes per side in a pan in a preheated 375 degree oven.

Cook bucato pasta for 5 minutes in salted boiling water. Drain

In a medium size roasting pan, quarter roma tomatoes and baby eggplant and season with olive oil, garlic, salt and pepper and oregano. Stir about 3 times during process. Roast about ½ hour.

Place pasta in pan with roasted veggies and toss lightly to coat the pasta (you may add more oil)

Place on dinner plate and serve pesto pompano on top.