Spigola al Forno from Mediterranean Seafood by Alan Davidson
A dish which I ate cooked to perfection in a private kitchen in Naples. Success depends on having in the first place a really fresh fish.
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Fish scaler
- Baking dish
- Mixing bowl
- Whisk
- Oven
Ingredients
- a sea bass of 1½ kg (3¼ lb)
- 1 clove garlic, chopped
- lots of fresh herbs (rosemary, thyme, marjoram are all suitable), roughly chopped
- lots of parsley, roughly chopped
- 1 tbs dry breadcrumbs
- 1 wineglassful olive oil
- 1 tsp lemon juice
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