Total Calories: 97
1 With a swivel-blade vegetable peeler, remove half of the zest from the orange and lemon skin. Stack the pieces and cut them into narrow strips. Squeeze the fruits to extract the juice.
2 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan large enough to hold the fish in a single layer.
3 Rinse the fish well and pat dry. Place the fish in the pan and stuff the cavity with the thyme and half the zest. Sprinkle inside and out with the oil and salt and pepper to taste. Pour the wine, juice, and remaining zest over the fish.
4 Bake, basting once or twice with the pan juices, about 8 to 10 minutes per inch of thickness at the widest point of the fish, or until the flesh is opaque when cut with a small sharp knife near the bone. Serve hot, garnished with orange and lemon slices.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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