- Yield: 4 Servings
- 2 pounds eel
- 3 cloves garlic, sliced
- ½ cup red wine
- Olive oil
- Salt and freshly ground pepper
- 1 lemon
How to Make It
- Remove the eel from the marinade (reserving the marinade) and coat with the bread crumbs. Place in an oiled baking dish.
- Scatter chopped sage and the garlic on top, and pour the reserved marinade over.
- 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.