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In the kitchen with Lorna Currie, proprietor of Residence Il Gavillaccio, fresh caught fish from the Tuscan coast, readily available at weekly markets, is frequently prepared and served for dinner.

This simple and delicious way to cook fish can be prepared all year long. Buon appetito!

SPICY SNAPPER with TOMATOES

INGREDIENTS

1 whole red snapper fish (approx. 2 1/2 pounds)

1 Tbsp extra-virgin olive oil

4-6 small tomatoes, cut in halves

1 small red onion, cut into 1/4-inch slices

2 cloves garlic

1 scallion, finely chopped

Sea salt

Spicy marinade: Thyme, garlic powder, black pepper, salt and crushed red pepper.

Combine 1/4 teaspoon of each spice with 2 teaspoons of Worcestershire sauce, 2 tablespoons of extra-virgin olive oil.

PREP

Preheat oven to 350F. Line a baking pan with foil; set aside.

Wash fish inside and out; pat dry with a paper towel.

Drizzle one tablespoon of olive oil in the bottom of foil-lined baking pan; place whole fish onto baking pan, fill cavity with garlic cloves. Place the cut tomatoes and onion slices around the fish. Pour the marinade over fish; sprinkle with scallions and sea salt.

Form a tent with another piece of foil and place over pan; place in oven.

Bake for 25 to 30 minutes until fish is flaky with a fork.