Subject: Spigola al Forno (Baked Sea Bass)
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 20 2002 - 20:53:52 EDT
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FOOD FUNNY
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Reader Linda Nienaber writes,
Hello, Chef.
I love your ezine, and I look forward to reading the food funny every
day. After all, every good publication needs a comic section. I've
been meaning to send you this true food funny for a while now:
In one scene of our church's Easter Pageant a few years ago, the man
playing Judas paid a visit to the high priests to betray Jesus. His
line was supposed to be, "Meet me at the Garden of Gethsemane on the
Mount of Olives." On opening night he must have been craving pasta
because he actually said, "Meet me at the Garden of Gethsemane at The
Olive Garden."
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TODAY'S RECIPE
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Only the freshest fish should be used for this recipe. If sea bass is
unavailable in your area use whatever is best, such as red snapper,
porgy (sea bream), drum (redfish), or trout.
Spigola al Forno (Baked Sea Bass)
1 whole sea bass, 3 to 4 lbs (1.3 - 1.8 Kg), gutted
and scaled
2-3 cloves garlic, chopped
1/2 cup (125 ml) chopped fresh herbs such as parsley,
rosemary, or thyme
1/2 cup (125 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
2 Tbs (30 ml) bread crumbs
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) lemon juice
Combine the garlic, herbs, and parsley and stuff into the gut cavity
and gills. Place in a baking dish, season with salt and pepper, and
sprinkle with the bread crumbs. Drizzle with olive oil and lemon
juice. Bake in a preheated 400F (200C) oven for 25 to 30 minutes.
Serves 4 to 6.
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