Florentine-style eel recipe


  • Yield: 4 Servings


  • 2 pounds eel
  • Breadcrumbs
  • 3 cloves garlic, sliced
  • ½ cup red wine
  • Olive oil
  • Salt and freshly ground pepper
  • 1 lemon
How to Make It
  1. Remove the eel from the marinade (reserving the marinade) and coat with the bread crumbs. Place in an oiled baking dish.
  2. Scatter chopped sage and the garlic on top, and pour the reserved marinade over.
  3. Bake in a preheated 350° oven for about 10 minutes. Turn the eel, pour in the wine, and cook for another 30 minutes. Before serving, squeeze a lemon over the eel.

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