Sea Bass Puttanesca
(works equally well with trout.)
Ingredients
1 large sea bass prepared and cleaned
6 black olives pitted and sliced
2 tablespoons of capers chopped
4 salted anchovies
1 large sprig of rosemary
1 tablespoon fresh sage
½ clove of garlic
1 tablespoons of olive oil
Salt and pepper to taste.
1 small glass of white wine
Crush the rosemary, sage and garlic with a pestle and mortar.
Stir together the olives, capers, anchovies, crushed herbs and olive oil.
Stuff the cavity of the fish with the mixture; brush the outside of the fish with olive oil.
Wrap the fish in tin foil before putting into the wood-fired oven.
Cooking time is difficult to predict but assuming an oven temperature of around 300°c, after approximately 15 minutes remove the tin foil and check if the fish is cooked. A good sign is for the eyes to be white and clear. If necessary re-wrap in foil, continue cooking and check regularly.
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