#This is a very quick and simple way of cooking fish for the home cook. The trick is to get the small fish cleaned at the fish market. Just give the fish a quick wash, drain well and pat dry. Then cook according to recipe. But just in case you need to do this on your own, here is what you need to do. Trim the fins of all the anchovies using kitchen scissors. With a sharp knife slit each fish along the belly from head to tail and pull out the entrails and cut out the head. At this point you may want to pull out the spine as well. It certainly makes eating the fish easier and more enjoyable. Rinse the fish once more and fold to preserve shape. Sardines could be substituted in this recipe and they can be cleaned in the same way as described above.#
Arrange fish in a skillet large enough to accomodate all in a single layer. Drizzle with wine, vinegar and 1 tablespoon of olive oil.
Scatter capers on fish. Cook on top of the stove, covered, over moderate heat, until fish are done. Cool until luke warm.
Transfer to a serving dish. Drizzle with another tablespoon of oil and spinkle with finely chopped parsley leaves. Decorate with lemon wedges.
Serve with a green salad and some well chilled white wine. Pass around Avocado Mayonnaise or Preserved Lemon and Bread Sauce.