Two 1 to 1 ½ lb your favorite whole fish
1 tbs oil
1 fifteen ounce can stewed tomatoes chopped
1 spanish onion sliced
1 celery heart sliced
6 cloves garlic minced
1 two ounce tin anchovy fillets chopped
Salt & pepper

Ask your fishmonger to de-fin, scale and gut fish
Do not remove fish heads. They add flavor.
Flavor fish inside and out with salt & pepper
Spread minced garlic inside of fish
Spread oil over bottom of baking dish
Add the fish, stewed tomatoes along with juice
Add anchovies, onion and celery.
Sprinkle salt & pepper
Cover baking dish with foil
Bake 400 deg approx 40 min or
When you smell garlic aroma fish are done
Serve with steamed rice

Nice Recipe.....

On Oct 10, 7:52*am, jayare >
wrote:
> Two 1 to 1 lb your favorite whole fish
> 1 fifteen ounce can stewed tomatoes
> 1 spanish onion
> 1 celery heart
> 4 cloves garlic
> 1 three ounce tin anchovy fillets
> Salt & pepper
>
> Ask your fish monger to de-fin, scale and gut fish
> Do not remove fish heads. They add flavor.
> Flavor fish inside and out with salt & pepper
> Place minced garlic inside of fish
> Chop stewed tomatoes
> Line baking dish with half of tomato mixture
> Add some sliced onion to bottom of dish
> Place fish on top of tomatoes and onions
> Pour other half of tomato mixture over fish
> Add rest of sliced onion
> Add sliced celery
> Add chopped anchovies with oil
> Sprinkle salt & pepper
> Cover baking dish with foil
> Bake 400 deg approx 45 min or
> When you smell garlic fish are done
>
> --
> jayare

What the heck does "Two 1 to 1 lb your favorite whole fish" mean?