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 |