| 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 |
ts |
Minced fresh garlic |
| 2 |
tb |
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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