Using a larding needle or a sharp knife, make slits in
the fish and insert pieces of anchovy. Marinate the fish
in a mixture of oil and lemon juice, seasoned with salt
and pepper, for at least 2 hours.
Lay the fish on a large bed of rosemary in a roasting
tin. Pour more oil over the fish (It is the presence of
fat that releases the essential oils of the rosemary).
Roast in a 350ºF/175ºC oven for 45 minutes.
To make the tomato vinaigrette, heat the ingredients
in a small pan and season to taste.
Transfer the fish to a serving dish and pour over the
warm vinaigrette.
Prep Time: 2 hours 15 minutes
Cooking Time: 45 minutes
Recipe Courtesy of Jennifer Paterson and Clarissa
Dickson Wright (The Two Fat Ladies)
MM Format by Dave Drum - 30 April 2000
Uncle Dirty Dave's Kitchen
MMMMM
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