Whole Baked Fish All’isolana Cooking Recipe – Pesce All’isolana Recipe

Serves 4

Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

1 fish weighing 3 lb. (1.2 kg) approximately (bass, sea bream, rascasse, turbot, etc.)
2 cloves garlic
A few sprigs of parsley
4 potatoes
4 purple artichokes
4 tomatoes
Oregano
2 tablespoons black olives
1 tablespoon butter
1 teaspoon olive oil
2 tablespoons white wine
1 lemon
Salt, pepper

Cooking Method

Peel the garlic cloves and crush.
Wash the parsley and remove the stalks. Peel and wash the potatoes, then slice very thinly.
Wash the artichokes, remove the tough, outer leaves, cut off the tips, and slice finely.
Wash the tomatoes and cut into slices.
Season the sliced vegetables with the garlic, oregano, olives, salt, and pepper.
Preheat the oven to 350°F (180°C).
Rinse the fish and make two incisions diagonally on each side.
Place the tablespoon of butter and the parsley in the belly cavity.
Lightly oil a baking sheet with the olive oil and place the fish in the middle.
Distribute the diced vegetables around it.
Place in the oven.
After 10 minutes cooking time, sprinkle with the white wine.
Cook for an additional 40 minutes (or until the eyes of the fish are completely white), basting from time to time with the lemon juice.
Serve the fish with the vegetables.

Suggested food/wine match

Chef’s note

You can replace the artichokes with capers, eggplant or porcini.