|Olive oil||6 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Firm fish||2 1⁄2 Pound (Rock Bass, Flounder, Snapper Etc.)|
|Mussels||12 , well scrubbed|
|Shelled shrimps||1⁄2 Pound|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
1) Preheat oven to temperature of 350 degrees.
2) In a casserole, heat the farlic and oil and put in the large fish first, add the mussels and then the shrimps. Put the salt and pepper and sprinkle parsley all over.
3) Cover the casserole tightly with foil and then put the lid on. Ensure that the lid is well fitting. Cook for nearly 30 minutes or till the fish is tendered and the mussels have opened. Keep basting occasionally with the juices.
4) Serve hot in deep dishes along with tossed green salad, hot rice and lots of French bread.