Every now and then, as you know my girlfriend, I delight in the kitchen. My great passion is the fish: In addition to eating an amount that rivals' orca, I love to cook. Provided of course find it fresh and "beautiful." The fish you see in the picture are two "porgy" (the vaietà of snapper from the pink color).
A few days ago I competed in a very easy dish to prepare, but taste wonderful: the Ligurian sea bream baked. In a nutshell it comes to cooking the fish in the oven along with a reasonable quantity of wine and various herbs.
For the success of the dish is essential to choose fresh fish and tasty meats. Good bream, bream, snapper, porgy (my case) but much less good bass, bream, etc. ...
It cleans the fish, you remove the fins and scales it thoroughly. Meanwhile, grease with extra-virgin olive oil a baking sheet. All 'inside of the fish you put a sprig of rosemary, a pinch of salt and a little' pepper. It lies in the fish pan, add black olives in brine (the taggiasche, please!), Some capers, pine nuts and rosemary. You water it generously all over with white wine and put the pan in a preheated oven at 180 degrees for about 30 minutes (for a fish 400/500gr).
I love to eat fish prepared this way, possibly accompanied by a decent bottle of Arneis.
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