![]() If the fish is too big for your oven, slice it in half crosswise right up to the stitches, leaving them intact.If the fish is large and does not lay flat as if it weren’t stuffed, sew up the cavity using a trussing needle and twine, or with toothpicks spaced about an inch apart.(Small fish like sardines are better served with a external sprinkling of, say, chopped garlic and parsley rather than a stuffing.) A variety of things work: very thin citrus slices, fennel, whole herb sprigs, sliced olives, sliced garlic, caramelized onions, sliced tomatoes, etc. Rub the fish, inside and out, with olive oil and sprinkle with salt and pepper. ![]() The bigger the fish, the higher the temperature.
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