RFCJ RECIPE ARCHIVE
Posted by : Miriam Posvolsky Pesce Alla Ligure (Fish, Ligurian Style) - pareve
Source: Fred Plotkin, "Recipes From Paradise" 2 whole fish -- approximately 8 ounces each - gilthead, sea bass, or red mullet few sprigs fresh marjoram, tarragon, or rosemary - optional 1/2 cup dry white wine - preferable ligurian 1/4 cup ligurian extra virgin olive oil 1/4 cup small black olives - preferably taggia or gaeta 1 pinch salt 2 teaspoons minced fresh garlic 2 tablespoons chopped fresh italian parsley Yield: 2 servings 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, squeeze 1 tbs lemon juice on top and serve the fish on a plate to which the olives and some cooking liquid have been added. NOTES : Delicious slight changes: Season fish with salt and pepper. Let stand 3 hours or overnight in fridge. Drain. Season inside and out with: rosemary, pinch oregano,cumin,thyme. Bake at 400 F , uncovered for 20 minutes. Used Red Mullet. (Didn't use tarragon)
