Pesce alla ligure (fish, ligurian style)

Yield: 1 Servings

Measure Ingredient
2 \N Whole fish; approximately 8 ounces each, gilthead, sea bass, or red mullet
\N \N Few sprigs fresh marjoram; tarragon, or rosemary, optional
½ cup Dry white wine; preferable ligurian
¼ cup Ligurian extra virgin olive oil
¼ cup Small black olives; preferably taggia or gaeta
1 pinch Salt
2 teaspoons Minced fresh garlic
2 tablespoons 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" <jfreeman@...> on Dec 19, 1997

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