Serves 2 to 3
This is a fast and light meal for two,
paired perhaps with Fennel and Onion
Salad. Striped bass or red snapper would be our choice.
1 1/2 pounds whole striped bass, red snapper, or other white
fleshed fish, cleaned and scaled.
2 tbs olive oil
Coarsely ground black pepper
1/4 Medium onion
2 flat-leaf parsley sprigs
2/3 cup fresh bread crumbs
2 tbs finely chopped fresh flat-leaf parsley
1 tbs finely chopped fresh basil
1 tbs finely chopped fresh mint
1 garlic clove, minced
Cut off the fins and trim the tail a little since it will
burn in the oven. Cut 3 X's about 1/4 inch deep and 2 1/2
inches long on one side of the fish. Rub the skin with one
tablespoon of the olive oil, and salt and pepper both sides
of the fish. Place the onion and parsley sprigs inside the
an ovenproof skillet with the remaining 1 tablespoon of olive
oil and place over high heat. Place the fish in the pan, slit
side down, and sear, turning over to brown the other side
after 2 to 3 minutes. Remove from the heat.
the oven to 450 degrees F.
a small bowl mix together the bread crumbs, herbs, olive oil,
and garlic. Cover the top of the fish with this mixture and
place in the oven. Bake until the flesh appears white through
the cut nearest to the head. Time will depend on the size
and thickness of the fish, but should be no more than 15 minutes.
The bread crumbs will cover any imperfections and make the
fish look especially appetizing.
Reproduced by permission from Warner Books.
Mark Peel & Nancy Silverton at Home:
Two Chefs Cook for Family and Friends
© 1994 by Mark Peel & Nancy Silverton. All rights reserved