Roasted Whole Fish A La Cornell - cooking recipe

Ingredients

1 (2 lb.) freshly caught bluefish, porgy or sea bass
4 oz. olive oil
1 head garlic
1 oz. rosemary
2 lemons
salt
cracked black pepper
1 bottle Vernaccia Di San Giminagno (Italian white wine)
3 c. refrigerated loose-pack hash brown potatoes or 5 medium potatoes
1 beaten egg
1/4 c. finely chopped onion
1/4 c. grated Parmesan cheese
2 medium zucchini, thinly sliced (2 1/2 c.)
1 clove garlic, minced
1 Tbsp. margarine or butter
3 beaten eggs
3/4 c. shredded Cheddar or Swiss cheese (3 oz.)
1/2 c. milk
2 tsp. snipped fresh oregano or 1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/4 tsp. pepper

Preparation

If using whole potatoes, wash and peel.
In a food processor fitted with a medium shredding disc, coarsely shred the potato. Or, shred potato with a grater.
To prevent darkening, place shredded potato in a bowl of cold water immediately after shredding.
Rinse potato shreds well and drain.
Squeeze potato shreds to remove any excess water.