|2||pounds||fish||snapper, porgy, mullet,or any favorite, cleaned, left whole or sliced into steaks|
|4||each||tomatoes||ripe, fresh or canned, peeled and chopped|
|1/4||cup||white wine||more if necessary*|
|1||x||black pepper||freshly ground*|
|1||cup||parsley leaves||chopped fresh|
|1||x||tomato juice||if necessary*|
Wash and dry the fish (if using dried cod be sure it was soaked overnight), then sprinkle with salt and lemon juice, particulary inside the neck area if using fish with heads on.
Arrange on a baking-serving dish and set aside while you prepare the sauce.
Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes.
The amount of garlic may be reduced, but it is the most important ingredient.
Season with salt and pepper.
Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish.
Repeat the procedure until all the sauce has been used, ending with a topping of bread crumbs.
Bake in a moderate oven (350 F) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce.
A golden crust will form on the fish, characteristic of this famous style.
During the baking period, add some wie or tomato juice if necessary; some sauce should remain around the fish.
First published: 1996-01-27 last updated: 2012-09-22
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles