this is another Seder favorite

Spigola Arrosto -- Baked Fish



This is an interesting variation on the standard roasted fish one generally
encounters in Italy, which simply has rosemary and lemon in the cavity, and
a little more rosemary and lemon outside. The recipe is drawn from that in
Edda Servi Machlin's The Classic Cuisine of the Italian Jews; she says it
will work with any kind of fish but a special occasion begs something
special -- "red snapper (when it is really fresh), bluefish, or a big slice
of salmon." To serve 6 you will need:

* 2-5 pounds salmon fillets

* Salt

* Freshly ground black pepper

* 6 anchovy filets

* Olive oil

* 1/4 cup (80 ml) bread crumbs

* 2 tablespoons minced parsley

* The leaves of a short sprig of rosemary (a teaspoon or so)

* 1 lemon cut into 6 wedges

Clean the fish, wash the cavity, and pat it dry inside and out. Lightly
season it inside and out with salt and pepper, set it in an oiled baking
dish, and slip the rosemary leaves into the cavity, distributing them
evenly. Measure the thickness of the fish at its thickest point.

Preheat your oven to 400 F (200 C).

Heat the anchovies in a quarter cup (65 ml) of olive oil, stirring them
around until they dissolve into a paste. Remove the pot from the fire and
stir in the bread crumbs and the parsley. Spread the mixture over the top of
the fish, bake the fish until done, figuring ten minutes per inch (or 2.5
cm) of thickness. This will be between 20 and 30 minutes for smaller fish,
and up to about 45 for a large one.

Serve with the lemon wedges as garnish.