Hake, Palermo Style

Ingredients

• g hake (nasello/merluzzo)
• oil
• breadcrumbs
• count salted anchovies
• rosemary
• count lemon
• salt
• pepper

Instructions

1. Trim the hake's fins (keep the tail and head), gut and bone it through the belly, flatten, and season with salt and pepper.
2. Oil the back, season, coat in breadcrumbs, and lay belly-up with oil on an ovenproof dish.
3. Melt chopped cleaned anchovies in oil without boiling and spread over the belly; cover with breadcrumbs and optional rosemary.
4. Cook between two fires to a crust without drying out, adding oil as needed, and squeeze a large half lemon over before serving with caviar or anchovy-and-butter croutons.