Coda di Rospo al Forno coi Funghi Secchi

Italian cooks generally prepare fish as simply as possible, grilling, steaming, or frying it, with hardly any other flavor used to assist the fish’s own. To vary the routine, however, they may stew or bake it and introduce other ingredients, perhaps just garlic and parsley, or tomatoes, other vegetables, rosemary, wine. Whatever the combination, one must take care not to camouflage the delicate flesh or dull the freshness of the fish; it must not be a passive participant in any preparation.