Spigola Arrosto -- Baked Fish
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| this is another recipe that we use at the seder meal. quite tasty |
| tim |
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| 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: |
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| 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 |
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| 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. |
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| (ID: 8478) Mirror: rec.food.recipes: Sun, Mar 21, 2004 |