Butchery and Ethnographic Info:
This recipe comes out of
Greece. It’s a typical dish from the seven Ionian islands.
Preheat oven to 350° F. Stuff the body cavity with fresh peeled garlic cloves, salt and pepper to taste. Oil the pan and place the fish in it. Liberally squeeze lemon juice inside and outside the fish. Pour a little olive oil on the outside and bake until the fish is cooked through (but not dry!). Length of time depends on the size of the fish. Serve with a Greek salad, rice or potatoes and a good (cold!) Retsina wine