Linguadinhos no forno

No outro dia soube à última hora que tinha amigos para jantar e tirei à pressa um pacote do congelador que achei que era peixe para fazer uma sopa, e deixei a descongelar.
Quando voltei a casa ao fim do dia, pronta para fazer uma zuppa di pesce alla romana abri o pacote já descongelado e descobri que afinal era quatro linguados que tinha comprado no mercado de Veneza. O que valia é que iamos ser quatro pessoas para jantar e por isso resolvi cozinhar os linguados, que eram demasiado grandes para fazer fritos e demasiado pequenos para fazer grelhados.
Segui, para não variar, uma receita muito simples do Nigel Slater e ficou muito bom, sobretudo o molho. 

a medium-sized bream, brill or any of the fish above
olive oil
6 bay leaves
4 large sprigs of dried oregano or several fat pinches of the ready-crumbled sort
a lemon
Set the oven at 240C. Rinse and dry the fish - I pat it with kitchen roll - then lay it flat in a baking dish. Shake a little olive oil over the fish, then scatter with the herbs, squeeze over the lemon juice, season with a grinding of sea salt and black pepper, then put into the oven.
The fish is ready when the skin peels away easily and the flesh is opaque - after about 10-12 minutes. If the flesh doesn't part easily from the bone, bake it for another few minutes. The time it takes depends on the type and weight of your fish, but you should start testing, gently, after 10 minutes.
Lift the fish on to a warm serving plate and spoon any juices over the fish. Serve with the sauce below.

A punchy sauce for a baked fish
Green sauces with lively flavours are best suited to fish that has been robustly roasted with lemon, garlic and the tougher herbs.
a large bunch of flat-leaf parsley
6 bushy sprigs of basil
6 anchovy fillets, salted or packed in oil
1 tbsp Dijon mustard
1 tbsp capers
extra-virgin olive oil
lemon juice
Tear the parsley and basil leaves from their stems and stuff them into a food processor. Rinse the salt or oil from the anchovies and toss them in with the herbs, mustard and capers, and blitz till all is a thick mush. Pour in the oil in a long, steady drizzle and watch the mixture start to thicken (a matter of seconds). The sauce should be a thick slush. Season with lemon juice and serve, cold, with the hot fish.