In a pan heat garlic, parsley, and a little olive oil.
Add the fish and squeeze half a lemon over them.
Sprinkle a little salt and you’re done.
Heat until fish are tender.
Place servings on a dish and drizzle extra virgin olive oil.
These are Piccolini, so you can eat the entire fish, except the little tough tail.
Clean the fish under water.
Open the belly and fill with whole garlic, parsley and mint.
Wrap in tin foil and place in oven. Depending on the heat the fish usually takes 20-25 minutes.
Serve with extra virgin olive oil.
• The mint makes the fish so fresh, you won’t want to add any lemon to this dish!
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