Pesce Alla Ligure (fish, Ligurian Style)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Ligurian | Cooking, Live | 1 | Servings |
INGREDIENTS
| 2 | Whole fish, approximately 8 | |
| ounces each gilthead | ||
| sea | ||
| bass or red mullet | ||
| Few sprigs fresh marjoram | ||
| tarragon or rosemary | ||
| optional | ||
| 1/2 | c | Dry white wine, preferable |
| ligurian | ||
| 1/4 | c | Ligurian extra virgin olive |
| oil | ||
| 1/4 | c | Small black olives |
| preferably taggia or | ||
| gaeta | ||
| 1 | pn | Salt |
| 2 | t | Minced fresh garlic |
| 2 | T | Chopped fresh italian |
| parsley |
INSTRUCTIONS
Preheat oven to 350 degrees. Carefully gut, clean, and scale each fish, leaving the head and tail intact. If you choose to, place a little fresh marjoram, tarragon, or rosemary in the cavity of each fish. Then place the fish in a baking dish large enough so that the fish fit in snugly but without pressing up against the sides or against one another. Combine the wine and oil in a bowl or measuring cup and then pour this mixture over the fish. Add the olives and optional salt to the liquid. Cover with aluminum foil and bake for 15 to 20 minutes, or until the fish flakes easily at the touch of a fork. When the fish is cooked, toss on the garlic and parsley and serve the fish on a plate to which the olives and some cooking liquid have been added. Yield: 2 servings Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise" Recipe by: Cooking Live Show #9039 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 269
Total Fat: 30.5g
Cholesterol: 0mg
Sodium: 585.3mg
Potassium: 31.3mg
Carbohydrates: 4g
Fiber: 1.2g
Sugar: <1g
Protein: <1g