An­gler’s Gal­ley

Saltwater Sportsman - - Contents - JAMES PETRAKIS

Roasted whole pom­pano, with blis­tered cherry toma­toes, pep­pers and olives

2 pom­pano, as big as you can catch, scaled and gut­ted 1 pound cherry toma­toes, prefer­ably Sun­gold 1 red sweet pep­per, cut into 1-inch strips 1⁄ cup green olives, sliced 2 1⁄ cup lemon juice 4 6 sprigs thyme 6 bay leaves 2 Tbsp. un­salted but­ter Olive oil Salt and pep­per to taste

1. Pre­heat oven to 450 de­grees and place a bak­ing or roast­ing pan with oil in the oven.

2. Sea­son fish with salt and pep­per and let sit for 1 hour; mas­sage en­tire fish with olive oil.

3. Lay fish on the hot bak­ing pan, and cover with half the lemon juice and half the but­ter. Tuck thyme and bay leaves into the body cav­ity; scat­ter toma­toes, olives and pep­pers around the fish.

4. Cook in the oven for 10 to 15 min­utes, flip fish, top with re­main­ing lemon juice and but­ter, and cook for 10 or 15 min­utes more un­til done, and toma­toes and veg­eta­bles are blis­tered and soft.

5. Once cooked: With large pom­pano, sep­a­rate fil­lets from the skele­ton, and lay them on a plate. For smaller fish, plate whole. Dis­card thyme and bay leaves. Pour re­main­ing but­ter, lemon cook­ing juices and veg­eta­bles over the fil­lets.

Serve with your choice of rice prepa­ra­tion.

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