|
Ingredients:
2 whole fish, cleaned and scaled, 3 to 4 pounds (sea bass, red snapper
or porgy)
2 to 3 cloves garlic
1/4 cup fresh parsley
1 tablespoon thyme
1 lemon
2 tablespoons olive oil
Coarse salt
|
Directions:
Pre-heat the oven to 400 degrees. Cut the lemon into 1/4-inch pieces, then add
to the garlic, parsley and thyme, and pulse them in the bowl of a food processor
until a coarse paste, called gremolata, is formed. Place a piece of heavy
aluminum foil into the bottom of a baking pan. Pour in 1 tablespoon of the
olive oil. Place fish on top. Score the flesh of the fish at 3-inch intervals
with a sharp knife, and insert some gremolata into each slit. Place any remaining
mixture into the fish cavities. Drizzle fish with remaining olive oil and
sprinkle with coarse salt. Bake for 20 minutes or until fish flakes easily
and comes away from the bones. Gently slide fish onto a platter; serve additional
lemon on the side.
|