OVEN-ROASTED FISH WITH BLACK OLIVES - Nancy Harmon Jenkins
Dentice alle olive
Preparation - Medium; Prep: 15 - Cook: 30
A whole fish makes a handsome presentation, hut this dish may also be prepared with 1-inch-thick fish steaks (halibut or swordfish, for instance) or with thick fillets of haddock or cod.
Roasting pan or oven dish.
- 1/4 cup extra virgin olive oil
- 1/3 cup pitted, coarsely chopped black olives
- 1/3 cup finely chopped flat-leaf parsley, plus more parsley for garnish
- 1 garlic clove, minced
- 1 whole snapper, weighing at least 4 pounds; or six 1-inch-thick halibut or swordfish steaks; or 3 pounds plump haddock or cod fillets
- Salt and freshly ground black pepper to taste
- Juice and grated rind of 1 lemon
- PREHEAT the oven to 375 degrees F. Use about 1 teaspoon of the oil to lightly oil a rectangular or oval oven dish large enough to hold the fish.
- COMBINE the olives, parsley, and garlic. If using a whole fish, put half the mixture inside the fish, set the fish in the oiled dish, and strew the remainder of the olive mixture over the top. If using fish steaks or fillets, arrange in the dish and strew the olive mixture over the top.
- SPRINKLE the fish with salt and pepper and pour on the remaining olive oil and the lemon juice. Place in the preheated oven and bake for 30 minutes or until done (fish will flake easily with a fork), basting every 10 minutes with the pan juices.
- WHEN the fish is done, remove from the oven and serve immediately, garnished with finely minced parsley mixed with the grated rind of the lemon.