Spigola al Forno

Name: Spigola al Forno (Sea Bass Cooked in the Oven)
Yield: Serves Six
Cuisine: Italy
Ingredients: 1 tsp lemon juice; lots of parsley, roughly chopped; lots of fresh herbs (rosemary, thyme, marjoram are all suitable), roughly chopped; 1 wineglassful olive oil; 1 tbs dry breadcrumbs; lots of fresh herbs (rosemary, thyme, marjoram are all suitable), roughly chopped; 1 clove garlic, chopped; lots of fresh herbs (rosemary, thyme, marjoram are all suitable), roughly chopped; lots of fresh herbs (rosemary, thyme, marjoram are all suitable), roughly chopped; a sea bass of 1½ kg (3¼ lb)

Sea Bass Cooked in the Oven

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

A dish which I ate cooked to perfection in a private kitchen in Naples. Success depends on having in the first place a really fresh fish.

Ingredients

a sea bass of 1½ kg (3¼ lb)
1 clove</

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Scale, wash and gut the fish. Put the chopped garlic and herbs and parsley into the gut cavity and the gills. Place the fish in a shallow oiled oven dish, salt it lightly, sprinkle it with the breadcrumbs and pour over it the olive oil into which you have previously beaten the lemon juice. Cook for 25 to 30 minutes in a preheated hot oven.