Fish Fillet with Rosemary
Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Mad Hungry, October 2010, Mad Hungry