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Roasted Fish in White Wine and Lemon |
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Serves: 4
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(Pesce al Vino Bianco)
Category: Whole Fish
This is a basic way to cook any medium to small whole fish. I had this in Liguria, where it was accompanied by braised artichokes and potatoes.
2 whole fish such as red snapper or sea bass (about 2 pounds each), cleaned with heads and tails intact
1 tablespoon chopped fresh rosemary
Salt and freshly ground black pepper
1 lemon, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 cup dry white wine
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a pan large enough to hold the fish side by side.
2 Rinse the fish and pat dry inside and out. Sprinkle the insides of the fish with the rosemary and salt and pepper to taste. Tuck some of the lemon slices inside the cavity. Place the fish in the pan. Scatter the parsley over the fish and lay the remaining lemon slices on top. Drizzle with the wine, oil, and vinegar.
3 Bake the fish 8 to 10 minutes per inch of thickness at the widest point, or until the flesh is opaque when cut with a small sharp knife near the bone. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Roasted Fish in White Wine and Lemon comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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