Pesce Alla Ligure (Fish, Ligurian Style)

Title:
Pesce Alla Ligure (Fish, Ligurian Style)

Yield:
1 Servings

Categories:
Cooking




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






 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"


 
on Dec 19, 1997