RED FISH A LA PROVENCALE
(La Cuisine Creole, 1885)
Have properly cleaned, a medium sized fish; score it deep, then put it in a large dish and cover with a pickle or marinade made of two sliced carrots, two onions, some parsley and bay-leaves, three cloves of garlic, pepper and salt, the juice of two lemons, and a gill of salad oil.
When thoroughly flavored, remove the fish from the marinade and bake three quarters of an hour, basting frequently with wine and butter.
When done, put it on a platter and keep hot.
Add half a bottle of wine and some cayenne pepper to the marinade; stew well and strain over the fish.
Garnish with cut lemon, sprigs of parsley and capers.
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: email@example.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.