Whole fish with tapenade

Time 1 hour
Yields Serves 4
Whole fish with tapenade
(Kirk McKoy / Los Angeles Times)

Heat the oven to 425 degrees. Oil a baking dish large enough to accommodate the fish.


Rinse the fish with cold water and pat dry. Sprinkle it on both sides with salt and pepper, then rub with the olive oil. Measure the fish at the thickest point to determine how long you will bake it. Place a heaped tablespoon of tapenade and the rosemary sprigs in the stomach cavity of the fish. Place the fish in the baking dish. Pour the lemon juice over the fish, add the wine to the baking dish and cover tightly with foil that has been lightly oiled on the underside.


Bake the fish for 5 minutes per 1/2 inch of thickness. Remove it from the oven, and test for doneness. It is done if it is opaque and pulls apart easily with a fork at the thickest point.


Serve the fish with the remaining tapenade on the side.

Shulman is author of “Mediterranean Light” and “Provencal Light” (both published by William Morrow).

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