1.Dry the fish, then salt and pepper it on the inside and outside

2. Layer cavity with Serrano ham or Prosciutto. Stuff with a
rosemary sprig or sprinkle it with crushed dried rosemary.

3. Drape slices of ham around outside of fish.

4. Wrap in parchment or foil. Bake 375° 30-40 min. depending on size of fish. Let rest in parchment or foil at least 5 minutes before serving.

5. Garnish each serving of filleted fish with some of the ham.

On a chilly Sunday morning my friend, Betsy Weis and I took refuge at City Bakery, an old favorite of ours at 3 West 18th Street. We were tired and stressed and needed the comforting aroma of coffee and pastry. During the hour we spent having breakfast we talked to a number of people, both staff and customers. What was their experience of City Bakery? We made this slide show with their answers. Click the arrow on the left to play.