Name: Pesce al Forno (Baked Sea Bass with Green Sauce)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tablespoons dry white wine; 1 to 1½ tablespoons white wine vinegar; ½ cup (3 ounces) drained green olives in brine, pitted and cut in half; 1 tablespoon capers, preferably salt-cured, very well rinsed; Sea salt; Freshly ground black pepper; ½ cup extra-virgin olive oil; 1 slice of lemon; 2 teaspoons dried oregano; 1 whole sea bass (about 3 pounds), cleaned, or 3 pounds fillet; 3 garlic cloves; ½ cup flat-leaf parsley leaves; 1½ cups tightly packed flat-leaf parsley, washed and stemmed; ⅓ cup extra-virgin olive oil; About 7 green olives in brine, rinsed and pitted; 2 tablespoons capers, preferably salt-cured, very well rinsed; ½ garlic clove, roughly chopped; 1 tablespoon balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Many fish from the Mediterranean never find their way to the shores of America or they arrive at one coast but not the other. When Liliana d’Ambrosio bakes this fish, she uses orata, gilthead bream, a fish that is rarely available here. Substitute any whole firm-fleshed white fish, such as sea bass or red snapper. The fish is beautiful with its pointillist covering of green olives and the brilliant green sauce that is served on the side.