Saltbaked Whole Fish Italian recipe Beef- LateChef.com
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Italian Recipe

Appetizer

6 to 8
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Short Description

'M NOT SURE where this recipe originated-I first had it in the south of Spain, later in the south of Italy- but it has become widely, wildly, and deservedly popular in recent years for its simplicity of execution and its fresh, direct, and uncomplicated flavor. That flavor, of course, depends entirely on the quality of the fish itself. You must have a whole fish for this-head, tail, bones, everything but the innards. Only the best will do. A whole snapper would be my choice here, though the preparation would also be fine with a whole salmon, or any other large whole fish; thin, flat fish like sole and small halibut will not be successful. Just be sure you have an oven dish, and an oven, that are large enough for the fish. This is a spectacular presentation for a dinner party.


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