I first used this recipe when I was in college, sometime between 1998 and 2001. It's 2012...and I'm still using this recipe. I used it exactly, but with my children now, I change up the procedure in just a most simple way: I lay the fish scales side up, while the fish is marinating, so that the "meat" can receive full flavor. When it's time to bake, I bake scales-side-down, so that now the bottom of the fish gets the benefits of cooking in the herbs and oil. What I no longer do is add the remaining marinade when I transfer the fish to the foil; I transfer the fish to the foil, wrap it up scales-side-down and just bake it. (Otherwise, my little ones say it's too salty.)
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I first used this recipe when I was in college, sometime between 1998 and 2001. It's...