Sheepshead

Sheepshead with Tomatoes and Capers 

Adapted from Mark Bittman Recipe

Ingredients:

1lb sheepshead fillets
1 lbs slice tomatoes
olive oil
2 tablespoons capers
2 tablespoons chopped red onion
chopped parlsey
lemon wedges

Set oven to broiler and set rack 4 inches from heat source. Spread a broiler-safe pan with olive oil. Add fish. Mix 1 tomatoes with oil, capers and chopped red onion. Spread over and around fish; broil. Garnish with parsley and lemon wedges.

Sheepshead with Leeks and Bacon

Adapted from Mark Bitman

Ingredients:

4 sliced leeks
2 ounces chopped bacon
1/4 cup olive oil
1 lb sheepshead fillets
1 tablespoon thyme leaves
1/2 cup white wine

Heat oven to 475. Toss leeks and bacon with 1/4 cup olive oil and roast for 10 minutes. Then add thyme leaves and white wine. Roast 20 minutes, then top with fish and 2 additional tablespoons of olive oil. Roast until fish is done. Garnish with more thyme.