Ema's Drunk Fish

DRUNK FISH WITH POTATOES & SPINACH 

2 1/2 lbs whole red snapper or similar fish (cleaned and rinsed)

2 cloves. minced garlic

3T Vegeta

1 cup extra virgian olive oil

1 cup white wine (choose one that you enjoy drinking)

1 bunch of parsley (chopped)

Lay fish in large baking pan.  Sprinkle Vegeta on both sides and inside the fish.

Remove fish from baking pan and place on large platter.

Pour the cup of olive oil in the baking pan. Next mix in the wine and parsley. 

Put fish back in pan - spoon sauce over the fish.

Cover pan with foil. Bake in preheated 425 degree oven for 1 hour.

Remove foil. Place fish back in oven for 15 minutes.

Remove fish from pan very carefully with 2 large spatulas. Place on platter with steamed spinach and boiled potatoes.

To add extra flavor to spinach and potatoes, sprinkle on salt and pepper and brush on a little olive oil and aged basamic vinegar.  

TIP:  Before serving remove the large fish bone as well as any small ones. Begin by cutting between head and body just until the knife touches the backbone. Make a similar cut at tail end. Insert knife at tail end; cut crosswise from backbone to belly cavity. With knife resting against backbone, cut up the length of the fish to the head.

Insert two wide spatulas underneath flesh, on top of the backbone, and lift.

Lift tail; remove backbone, leaving two fillets. If any small bones are left, you can use tweezers to remove them.

Vegeta can be found at some Shaws/Star Markets as well as the Bosnian food store, Elma, in Everett, MA. The address is 44 Ferry St. Telephone number - 617-387-5237.  It can also be ordered on line from balkanbuy.com or from letsgo-gourmet.com. 

 Red Snapper fish can be purchased at Courthouse Seafood at 498 Cambridge St. in East Cambridge, MA. The telephone number is 617-491-1213.  courthouseseafood.com

2009-12-31