How to make
Cut the eel crosswise every 2.5″ (6 cm) with a weight of about 200-250 g a piece. I cook in an ovenproof ribbed glass baking pan.
I use three pieces of the sliced eel for three servings, I freeze the rest since there are three of us in the house).
I put the spices in the baking pan, roll the fish in them and pour the wine over the sides of the baking pan.
Bake for 35-40 minutes at 360°F (180°C).
The taste of the oven-baked eel is amazing and very fine and delicate.
