Serves: 4
Total Calories: 226

3/4 cup plain dry bread crumbs, preferably homemade
1/3 cup finely chopped mild black olives
1 clove garlic, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
salt
Freshly ground black pepper
1/4 cup (about) olive oil
1 1/2 pounds sea bass or other firm white fish fillets, skins removed

1 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a large baking pan.

2 Put the bread crumbs, olives, garlic, parsley, lemon zest, a pinch of salt, and black pepper to taste in a bowl. Add the olive oil and stir well.

3 Arrange the fish in the pan in a single layer. Pile the crumbs on top of the fillets.

4 Bake 8 to 10 minutes, depending on the thickness of the fish, or until the crumbs are golden and the fish is just barely opaque when cut in the thickest part. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 226
Calories from Fat: 131

More Recipes from the Cook'n in Italy Cookbook:
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Baked Fish with Olives and Potatoes
Baked Sardines with Rosemary
Baked Stuffed Clams
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Batter-Fried Shrimp and Calamari
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Brother Devil Lobster
Calamari Stuffed with Olives and Capers
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Clams and Mussels Posillipo
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Conch in Hot Sauce
Crusty Broiled Tuna Steaks
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Fish in "Crazy Water"
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Fried Calamari
Fried Salt Cod
Fried Shrimp
Grilled Sardines
Grilled Scallops and Shrimp
Grilled Shrimp Skewers
Grilled Stuffed Calamari
Grilled Tuna and Peppers, Molise Style
Grilled Tuna with Lemon and Oregano
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Molise-Style Fish Stew
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