Spigola Arrosto -- Baked Fish
this is another recipe that we use at the seder meal. quite tasty 
tim 
 
 
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: 
 
1   fourpound red snapper, or 2 fish totaling five pounds.
  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: 8478) Mirror: rec.food.recipes: Sun, Mar 21, 2004


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