| How To Cook: |
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1. Wipe the fish with a damp cloth and dry it.
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2. Sprinkle with a mixture of salt, pepper, red pepper and nutmeg.
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3. Put the olive oil into a large ovenproof dish; add the sliced onion and chopped pimiento.
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4. Arrange the seasoned fish slices, side by side, on top of the onion slices, then place an anchovy fillet on each slice.
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5. Cover each with a tomato slice and sprinkle with chives.
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6. Scatter the mushroom slices over all; then pour on the wine.
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7. Tightly cover the dish with aluminum foil and refrigerate for a few hours.
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8. One hour before the meal is required, heat the oven to hot (450°F).
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9. Put in the covered fish dish and bake for 25 - 30 minutes.
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10. Meanwhile, combine the melted butter and breadcrumbs.
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11. Uncover the dish and sprinkle the top of the fish with this mixture.
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12. Continue baking, uncovered, until well browned 5 - 10 minutes.
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13. Serve the fish piping hot accompanied by crusty bread sticks or dry boiled rice seasoned with onion and paprika.
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