oven-baked fish

First, a thousand apologies for letting this lag for so long. I blame Picasa, the program I have a love/hate relationship with that lets me upload pictures on to this blog all at once, not one by one. Anyway, it was not working, and hence the delay (plus life, baby, etc.) and yadah yadah, no recipes. You probably don't care about that, however, so here's a recipe for oven-baked fish instead! This one is for my friend Sean, who was lamenting the absence of fish filets here in Tunisia, and did not know how to cook a whole fish. This recipe below is for grouper (you can make a grouper face if you like), which is plentiful here.

Ingredients4 whole fish (gutted and scaled)
Salt
Pepper
Olive oil
Bread crumbs
(optional) sliced fresh pepper and onion

PreparationOil up a roasting pan (use olive oil to coat it). Preheat your oven to 325. Put the fish in, sprinkle with salt, pepper, and bread crumbs. Roast for 30-40 minutes, or until done (the eye will be not glassy, but opaque). If you want, you can put the pepper and onion slices (both sliced in circles) as a bed under the fish, put a swing of olive oil, salt, and pepper, and then put the fish on top. Serve.