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1. Heat oven to 400 degrees. Oil a piece of foil large
enough to wrap fish in. Place
fish in middle of foil, and fill its cavity with peppercorns,
4 bay leaves and Seville
orange zest (or orange and lime zest).
2. Sprinkle fish with salt and fold two sides of foil
together, sealing with a pleat. Fold
other two sides in to enclose fish; place on a baking
sheet with folds up. Bake 45 minutes.
3. About 15 minutes before fish is ready, place Seville
orange juice (or orange and
lime juice) in a small saucepan. Add remaining bay leaf,
olives and pine nuts. Place
over high heat to bring to a boil, then reduce heat to
low. Simmer uncovered for
5 minutes. Remove from heat, cover and keep warm.
4. To serve, open foil and peel away skin from top of
fish. Carefully remove top
fillets and place on warm serving plates. Lift bone from
tail end, and place bottom
fillets on plates, leaving skin behind. Top each serving
with a spoonful of orange
sauce and a sprinkling of parsley. Pass remaining sauce
at table. Yield: 2 to 3 servings.
