This recipe for whole-baked fish with olives comes to us from Elizabeth Minchilli, who enlisted a team of Italian mammas and nonnas to perfect it. After tinkering with her method and recipe for 25 years, she says she’s finally nailed it. The result is a tender roasted fish, flavored with briny green olives and bright, bursting cherry tomatoes. Spoiler alert: this might be our favorite recipe from her new book.
2 whole fish with the head on, cleaned and scaled (you can ask the fishmonger to do this for you)
1 bunch of flat-leaf parsley
8 cherry tomatoes, quartered
1 cup briny green olives, unpitted
Olive oil (about ¼ cup)
Freshly ground black pepper
–Preheat the oven to 350 degrees F.
–Oil one fish generously, seasoning the cavity with salt and pepper. Stuff parsley and a few olives into the cavity and scatter half of the olives and tomatoes around the fish. Place fish on parchment or aluminum foil and repeat with the other fish.
–Wrap each fish, creating a seal so steam won’t escape. Bake for about 25 minutes, then let rest for 10 minutes
–To serve, place on platter, open the packet, and debone the fish. Pour the juices from the parchment paper along with the olives and tomatoes on top of the fish.