Dentex Alla Veneta

Preparation:

Preparation: Scale and open the fish, wash it, dry it, salt it internally and externally, place it on a plate, pepper it and sprinkle it with lemon juice, leaving it to rest for 30 minutes. Meanwhile, finely chop the garlic with the anchovy fillets, the parsley and the capers, arrange this mixture in a saucepan, pour over half a glass of oil and brown over low heat; after about 10 minutes add half the white wine and, as soon as this has evaporated, add the tomato, crushing it with a fork; let the sauce reduce over high heat for a few minutes, then add the pitted and chopped olives. Add salt and pepper and continue cooking for another 10 minutes. Meanwhile, generously grease a pan that can hold the fish with oil, arrange it and pour the prepared sauce over it, adding the remaining white wine and a generous pinch of oregano. Sprinkle with a drizzle of oil and cook in the oven at 200 degrees for 20 minutes.