Recipe - Minas Baked Snapper

1 Whole fish such as snapper,
bream, porgy, sea bass
One half cup Dry white wine
1 cup Gaeta olives
2 Jalapenos, seeded, and
chopped
1 One half cup Basic tomato sauce
1 Head fennel, cut or sliced up paper
thin, fronds set aside,
chopped
1 bn Fresh oregano, leaves only
4 tablespoon Extra virgin olive oil

Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills.
Stand fish up in a shallow casserole, just large enough to hold the fish.
Pour wine over fish and add olives, jalapenos, tomato sauce, fennel and
oregano. Drizzle fish with olive oil, place in oven and cook until just
cooked through, about 20 to 25 minutes. Remove, sprinkle with fennel fronds
and serve immediately.

(An excellent contorno for this dish would be tiny potatoes, roasted with
garlic and rosemary.)

Yield: 4 servings

Recipe by: Molto Mario MB1D27 Posted to MCRecipe Digest V1 #623 by Sue
suechef@sover.net on May 29, 1997