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Name: Pesce Alla Ligure (Fish, Ligurian Style)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Whole fish; approximately 8; 2 tb Chopped fresh italian; 1 pn Salt; 1/4 c Ligurian extra virgin olive; 2 ts Minced fresh garlic; 1/4 c Small black olives;; Few sprigs fresh marjoram;; 1/2 c Dry white wine; preferable

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INGREDIENTS

2 Whole fish; approximately 8
2 tb Chopped fresh italian
1 pn Salt
1/4 c Ligurian extra virgin olive
2 ts Minced fresh garlic
1/4 c Small black olives;
Few sprigs fresh marjoram;
1/2 c Dry white wine; preferable

INSTRUCTIONS

Preheat oven to 350 degrees. Carefully gut, clean, and scale each fish, leaving the head and tail intact. If you choose to, place a little fresh marjoram, tarragon, or rosemary in the cavity of each fish. Then place the fish in a baking dish large enough so that the fish fit in snugly but without pressing up against the sides or against one another. Combine the wine and oil in a bowl or measuring cup and then pour this mixture over the fish. Add the olives and optional salt to the liquid. Cover with aluminum foil and bake for 15 to 20 minutes, or until the fish flakes easily at the touch of a fork. When the fish is cooked, toss on the garlic and parsley and serve the fish on a plate to which the olives and some cooking liquid have been added. Yield: 2 servings Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise" Recipe by: Cooking Live Show #9039 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" on Dec 19, 1997

NOTES

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Pesce Alla Ligure (Fish, Ligurian Style)

2 Whole fish; approximately 8
2 tb Chopped fresh italian
1 pn Salt
1/4 c Ligurian extra virgin olive
2 ts Minced fresh garlic
1/4 c Small black olives;
 Few sprigs fresh marjoram;
1/2 c Dry white wine; preferable

Preheat oven to 350 degrees. Carefully gut, clean, and scale each fish,  leaving the head and tail intact. If you choose to, place a little fresh  marjoram, tarragon, or rosemary in the cavity of each fish. Then place the  fish in a baking dish large enough so that the fish fit in snugly but  without pressing up against the sides or against one another. Combine the  wine and oil in a bowl or measuring cup and then pour this mixture over the  fish. Add the olives and optional salt to the liquid. Cover with aluminum  foil and bake for 15 to 20 minutes, or until the fish flakes easily at the  touch of a fork. When the fish is cooked, toss on the garlic and parsley  and serve the fish on a plate to which the olives and some cooking liquid  have been added.    Yield: 2 servings    Notes: Recipe courtesy of Fred Plotkin, "Recipes From Paradise"    Recipe by: Cooking Live Show #9039    Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Dec 19, 1997

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 1 Servings

Calories: 10
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.3mg		0 %
Potassium 32.5mg		1 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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