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Preheat the oven to 500 f (260 C). Season the fish inside and outside with 1/4 teaspoon each of the salt and pepper. Stuff each dish with 1 sliced garlic clove, 1 rosemary branch, 2 sprigs of parsley, 2 basil

In a large sauce pan cook the olive oil over medium heat until it starts to sizzle. Add the garlic and the red pepper flakes and stirring constantly, cook for one to two minutes. Add the chopped onion, stir well and

Heat 3 tablespoons of the olive oil and the garlic in a large saute pan set on medium high heat until it starts to sizzle and the garlic begins browning, about 4 minutes. Add the red pepper flakes, a hand

Preheat the oven to 450 F. Place the slice onions, lemon juice, oregano, red pepper flakes and chopped garlic in a medium nonstick saucepand and cover with the water. Bring to a boil and simmer until all the water has evaporated,

Wash and dry the grouper fillets, removing any remaining bones. Place the fillets in a deep casserole and set aside. In a medium bowl, mix the wine, lemon juice, garlic, parsley, salt and pepper and whisk well. Pour over the fish

To prepare the sauce, pour 2 tablespoons of the olove oil into a large saute pan and cook the shallots and garlic over medium-high heat until the garlic starts to sizzle, 2 minutes. Add the wine, being careful to avoid

In a Dutch oven or a lage saucepan with a heavy bottom, cook the olove oil, garlic and anchovy paste on medium-high heat until the garlic starts to sizzle, about 2-3 miinutes. Add the shrimp, red pepper flakes, oregano, salt

Wrap one slice of prosciutto around each shrimp, making sure the body is completely covered, while leaving the tail and the last piece of shell exposed. Squeeze it tighlty in your palm to make sure the prosciutto clings to the

Pour the water into a nonstick saute pan, add the chopped onion and cook over high heat until the water evaporates. Add 2 tablespoons of the olive oil, 1 tablespoon of the garlic, the raisins, pine nuts, red pepper flakes

Prepare the Piccata Sauce and keep warm. Salt and pepper the fish fillets. Prepare two baking pans or deep dishes large enough to comfortably fit the largest of the sole fillets. In one, place the eggs and heavy cream and whip