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Ingredientes
- 2 whl fish, approximately 8 ounces each, gilthead, sea bass, or possibly red mullet
- Â Â Few sprigs fresh marjoram, tarragon, or possibly rosemary, optional
- 1/2 c. Dry white wine, preferable ligurian
- 1/4 c. Ligurian extra virgin extra virgin olive oil
- 1/4 c. Small black olives, preferably taggia or possibly gaeta
- 1 pch Salt
- 2 tsp Chopped fresh garlic
- 2 Tbsp. Minced fresh italian parsley
Direcciones
- Preheat oven to 350 degrees. Carefully gut, clean, and scale each fish, leaving the head and tail intact. If you choose to, place a little fresh marjoram, tarragon, or possibly rosemary in the cavity of each fish. Then place the fish in a baking dish large sufficient so which the fish fit in snugly but without pressing up against the sides or possibly against one another. Combine the wine and oil in a bowl or possibly measuring c. and then pour this mix over the fish. Add in the olives and optional salt to the liquid. Cover with aluminum foil and bake for 15 to 20 min, or possibly till the fish flakes easily at the touch of a fork. When the fish is cooked, toss on the garlic and parsley and serve the fish on a plate to that the olives and some cooking liquid have been added.
- Yield: 2 servings
- Notes:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 298g | |
| Calories 698 | |
| Calories from Fat 511 | 73% |
| Total Fat 56.83g | 71% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 263mg | 11% |
| Potassium 563mg | 16% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.04g | 1% |
| Protein 21.14g | 34% |
