Recipe - Pesce Alla Ligure (Fish Ligurian Style)

2 Whole fish; approximately 8
ounces each, gilthead, sea
bass, or red mullet
Few sprigs fresh marjoram;
tarragon, or rosemary,
optional
One half cup Dry white wine; preferable
ligurian
One fourth cup Ligurian extra virgin olive
oil
One fourth cup Small black olives;
preferably taggia or gaeta
1 pn Salt
2 teaspoon Minced fresh garlic
2 tablespoon Chopped fresh italian
parsley

Preheat oven to 350 degrees. Carefully gut, clean, and scale each fish,
leaving the head and tail intact. If you choose to, place a little fresh
marjoram, tarragon, or rosemary in the cavity of each fish. Then place the
fish in a baking dish large enough so that the fish fit in snugly but
without pressing up against the sides or against one another. Combine the
wine and oil in a bowl or measuring cup and then pour this mixture over the
fish. Add the olives and optional salt to the liquid. Cover with aluminum
foil and bake for 15 to 20 minutes, or until the fish flakes easily at the
touch of a fork. When the fish is cooked, toss on the garlic and parsley
and serve the fish on a plate to which the olives and some cooking liquid
have been added.

Yield: 2 servings

Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise"

Recipe by: Cooking Live Show #9039

Posted to MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997