|Posted by Nopal
I don't use foil, I don't stuff the fish, and I don't bake. I let the sauce steam itself cook the fish, all in the same pot/saucepan.
White Wine (I use Sauvignon Blanc).
Fresh Roma tomatoes cut into 4 pieces.
Red dried peppers.
Salt & pepper.
In a large pot/sauce pan cook garlic in olive oil. Add parsley and white wine. Let it boil. Add whole fish, tomato, onion, salt & pepper, a dry red pepper, and a little bit of soy sauce. Cover, lower the flame and let the fish steam as the white wine sauce thickens and reduces. Serve and enjoy.
Sorry that I don't have any measurements but I hardly ever measure anything when cooking. It's important that you use just enough wine to cover the bottom of the pan to just about 1/2 to 1/4 inch deep and rest the fish on its belly rather than the side. Any more than that and you're boiling the fish rather than steaming it.
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