Caputo’s Salmon Verde

1 whole salmon, snapper or sea bass, about 4 lb.
Salt and freshly ground black pepper to taste
4 cloves garlic, minced
1 cup white wine
1 cup fresh Italian parsley, chopped
2 Tbl. capers, rinsed and coarsely chopped
4 anchovy fillets, minced
1/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
2 Tlb. Agrumato lemon olive oil

Preheat oven to 400 degrees. Season the fish inside and out with salt ad pepper. Make 3 diagonal slices on each side of the fish. Rub outside of fish with 1/2 of the garlic. Place in baking dish and pour wine over fish. Sprinkle 1/2 the parsley over fish. Bake uncovered until done (10 min. per inch of thickness). Make the sauce by combining remaining garlic and parsley, capers, anchovies, lemon juice and olive oil, mix well. Transfer fish to serving platter, drizzle with Agrumato oil, then pour the sauce over the fish and garnish with lemon wedges.

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