The Flying Dutchman
  Spigola Arrosto

Baked Fish

Serves 6
This is an interesting variation on the standard roasted fish one generally encounters in Italy, which simply has rosemary and lemon in the cavity, and a little more rosemary and lemon outside. "Red snapper (when it is really fresh), bluefish, or a big slice of salmon."
  • 1 four-pound red snapper, or 2 fish totaling five pounds.
  • Salt
  • Freshly ground black pepper
  • 6 anchovy filets
  • Olive oil
  • 1/4 cup (80 ml) bread crumbs
  • 2 tablespoons minced parsley
  • The leaves of a short sprig of rosemary (a teaspoon or so)
  • 1 lemon cut into 6 wedges
Clean the fish, wash the cavity, and pat it dry inside and out. Lightly season it inside and out with salt and pepper, set it in an oiled baking dish, and slip the rosemary leaves into the cavity, distributing them evenly. Measure the thickness of the fish at its thickest point.
Preheat your oven to 400 F (200 C).
Heat the anchovies in a quarter cup (65 ml) of olive oil, stirring them around until they dissolve into a paste. Remove the pot from the fire and stir in the bread crumbs and the parsley. Spread the mixture over the top of the fish, bake the fish until done, figuring ten minutes per inch (or 2.5 cm) of thickness. This will be between 20 and 30 minutes for smaller fish, and up to about 45 for a large one.
Serve with the lemon wedges as garnish.
    Updated 08 November, 2007 - webmaster Dirk Steine