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Pesce alla Ligure

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14741
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    Posted: 05 April 2007 at 06:55
Pesce alla Ligure

Ingredients, amounts for 2 people:
2 whole fish, approximately 350 g each
a few sprigs fresh tarragon, or rosemary (optional)
1/2 cup dry white wine, preferably Ligurian Vermentino
1/2 cup extra virgin olive oil
120 g small black olives, preferably quality Taggiasca
1 pinch salt (optional)
5 g minced fresh garlic
20 g chopped fresh Italian (flat) parsley

Preheat the oven to 300 degrees. Carefully gut, clean and scale each fish, leaving the head and tail intact. If you choose to, place a little fresh 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 back 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.
TasunkaWitko - Chinook, Montana

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