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Red fish with gremolata

Recipe from: 12/18/2003 12:00:00 AM

Ingredients 11
Servings 4
Time 15 minutes


  • 1
    red Roman or red stumpnose fish
  • extra virgin olive oil
  • salt and pepper
  • 1
    bunch Italian parsley
  • 0.50
    bunch mint
  • 0.50
    bunch lemon thyme
  • 3
    cloves garlic
  • 2
    pieces chopped lemon preserve (available from delis)
  • olive oil
  • salt and pepper


about 30 minutes
Keeping the head and tail intact, remove the scales and clean the fish inside.
Pat dry with paper towels.
Rub the skin and cavity with oil and season well.
Make three diagonal cuts in the flesh to the bone.
Place all ingredients for the gremolata in a food processor and process until blended but still coarse.
Stuff the slashes and cavity of the fish with the gremolata mixture.
Bake the fish high above the coals until just done and the flesh flakes easily with a fork. (Alternatively bake it in an oven preheated to 200 °C.)

Read more on: fish/seafood  |  bake  |  grill

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