Fish in the Ligurian Style

A couple of weeks ago our Scottish friend Douglas took us out to eat in Rapallo (at the oddly named El Paso restaurant – nothing to do with Texas or longhorns, I’m happy to report).  While Douglas and the Captain indulged their taste for fritto misto, I chose instead the typical Ligurian treatment of white fish. This recipe is more or less from Fred Plotkin’s book Recipes from Paradise, and I’m sorry there’s no photo to go with it.  I was too busy eating to take a photo!

2 8-oz cleaned fish (this recipe is for 2 people; you want 1 fish per person): sea bass (orata or branzino in Italy), red mullet (triglia). Plotkin says that any white or pink-fleshed fish can be used (red snpper, for instance)

several sprigs of marjoram

1/2 cup dry white wine

1 tsp fresh lemon juice

1/2 cup olive oil

dash of salt

2 tsp minced fresh garlic

1/4 cup black olives – it Italy they still have their stones within

2 Tbl chopped parsley

1/4 cup pine nuts

1.  Preheat the oven to 350 and clean the fish if not already cleaned.  Leave on the heads and tails.

2. Mix the wine, lemon juice, oil, salt and garlic in the pan in which you’ll cook the fish.  Put some marjoram sprigs in the cavity of each fish and roll each around in the mixture in the baking pan.

3.  Place the fish in the pan so they are friendly with each other, but not lovers.  Sprinkle on the olives and the pine nuts.

4. Cover the baking dish with tin foil and bake for 15 or 20 minutes, or until fish is done.

5.  Sprinkle each fish with the chopped parsley before serving.

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