Name: Pesce interno al forno con vinaigrette al pomdoro basilico
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 kg fish cob, Capel salmon, elf or yellowtail (scaled and cleaned); salt and freshly ground black pepper to taste; 1.00 lemon thinly sliced; 1.00 onion thinly sliced; 1.00 tomatoes large, thinly sliced; 125.00 ml wine dry white; 1.00 tomatoes diced; 20.00 g fresh basil chopped; 125.00 ml fresh chillies 573; 1.00 lemon juice; salt and freshly ground black pepper to taste

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Ingredients (11)

1.00 kg	fish — cob, Capel salmon, elf or yellowtail (scaled and cleaned)
	salt and freshly ground black pepper — to taste
1.00	lemon — thinly sliced
1.00	onion — thinly sliced
1.00	tomatoes — large, thinly sliced
125.00 ml	wine — dry white

VINAIGRETTE

1.00	tomatoes — diced
20.00 g	fresh basil — chopped
125.00 ml	fresh chillies — 573
1.00	lemon juice
	salt and freshly ground black pepper — to taste

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Method:

VINAIGRETTE: Marinate tomato and basil in olive oil for a few hours. Just before using add lemon juice, salt and pepper (otherwise lemon will discolour basil).
Season inside of fish with salt and pepper. Place on a baking sheet and cover with a layer of lemon, onion and tomato. Add wine and cover with foil.
Bake at 180 ºC for 30 to 40 minutes, or until fish flakes easily.
Serve vinaigrette in a separate container, to be spooned over individual portions, and serve boiled baby potatoes and a crisp salad as accompaniments.