3-4 pound striped bass
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 whole cloves garlic
2 pounds tomatoes, peeled and chopped or 1 29-ounce can, chopped
1/2 teaspoon oregano
1/2 teaspoon basil

Have the fish cleaned but left whole. The head may be removed or not, as you prefer.

Rub the fish with half the salt and pepper.

Place in a greased baking pan.

Heat the oil in a saucepan; brown the garlic in it, then discard.

Add the tomatoes, oregano, basil and remaining salt and pepper.

Bring to a boil and cook over low heat 10 minutes.

Pour over the fish; bake in a 425 degree oven 35 minutes, or until fish flakes easily when tested with a fork. Baste frequently.

Serves: 3-4.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: from the New York Public Digital Gallery.

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