Spigola Arrosto -- Baked Fish
 
this is an interesting variation on the standard roasted fish one 
generally 
encounters in italy, which simply has rosemary and lemon in the cavity, 
and 
a little more rosemary and lemon outside. the recipe is drawn from that in 
edda servi machlin's the classic cuisine of the italian jews; she says it 
will work with any kind of fish but a special occasion begs something 
special -- "red snapper (when it is really fresh), bluefish, or a big 
slice 
of salmon." to serve 6 you will need: 
 
2 - 5 lb.  salmon fillets
  salt
  freshly ground black pepper
6   anchovy filets
  olive oil
1/4 cup  (80 ml) bread crumbs
2 Tbsp  minced parsley
  the leaves of a short sprig of rosemary (a teaspoon or so)
1   lemon cut into 6 wedges
 
clean the fish, wash the cavity, and pat it dry inside and out. lightly 
season it inside and out with salt and pepper, set it in an oiled baking 
dish, and slip the rosemary leaves into the cavity, distributing them 
evenly. measure the thickness of the fish at its thickest point. 
preheat your oven to 400 f (200 c). 
heat the anchovies in a quarter cup (65 ml) of olive oil, stirring them 
around until they dissolve into a paste. remove the pot from the fire and 
stir in the bread crumbs and the parsley. spread the mixture over the top 
of 
the fish, bake the fish until done, figuring ten minutes per inch (or 2.5 
cm) of thickness. this will be between 20 and 30 minutes for smaller fish, 
and up to about 45 for a large one. 
serve with the lemon wedges as garnish. 
 
 
-- 
(ID: 2928) Mirror: rec.food.recipes: Tue, Apr 12, 2005


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