Please Visit Our Sister Sites:

MEDITERRANEAN FISH fresh whole fish (Red Snapper, Salmon, Bass, etc.) onion, if desired celery, if desired rock salt fennel rosemary thyme parsley any other favorite herb bourbon or brandy Bake fish whole (with head and tail) in oven at 375 degrees for 10 minutes per 1-inch thickness of fish. Stuff fish with onions and celery, if desired. On large platter, put layer of rock salt. In separate bowl, mix 1 tablespoon of dried herbs (fennel, rosemary, thyme, parsley, etc.). Just before serving, spread a layer of 1/2 herbs over rock salt. Lay cooked fish on top. Spread remaining herbs on top of fish. Upon serving, douse fish and herbs with 2 to 3 shots of bourbon or brandy and flambe burning dried herbs. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!