- 4 6-oz. croaker fillets, skinned, deboned and pounded until thin
- 1 small onion, diced
- 1 clove garlic, minced
- 2 tbsp. olive oil
- 1/2 cup red wine
- 2 12-oz. cans crushed tomatoes
- 1 tsp. dry basil
- 1 tsp. dry oregano
- 1 carrot, left whole
- 1 cup heavy cream
- 2 tbsp. fresh basil, finely cut
- 1 lb. ricotta cheese
- 1/2 cup fresh bread crumbs
- 1 egg
- 1/4 cup romano cheese, grated
- 1 lb. cooked linguine
- salt and pepper
- basil sprigs for garnish
In a heavy saucepan, sweat onion and garlic in olive oil until translucent. Add red wine and reduce by half. Add crushed tomatoes, basil, oregano and carrot. Cook over a medium heat, stirring occasionally until the carrot is soft, about 40 minutes. Remove carrot and add cream and basil. Cook an additional 5 minutes. Season with salt and pepper.
In a mixing bowl, add the ricotta, bread crumbs, egg, cheese, salt and pepper. Lay the croaker skin-side up and divide mixture over the four pieces. Starting at the narrower tail end, roll the fish and place seam-down on a greased baking sheet.
Season the fish with salt and pepper and bake in a 350-degree oven for 15 minutes, or until the fish reaches an internal temperature of 155.
Divide the pasta over four plates and place the fish in the middle of each. Ladle the sauce over the fish and pasta. Garnish with basil sprigs.