Roasted Cuttle Fishes

I've got tired with raining weather. Stop! I need summertime, sun and, above all, some good seafood.
But... - I was thinking yesterday - who's stopping me from eating seafood?
In this season it is also better than in summer when fishing is limited and sometimes stopped.
So I entered in a bookstore to find out an inspiration and then soon to the nearest fishmonger.
This evening at last, while the rain was knocking on the my house windows, I was dreaming of summer while eating this simple recipe.


Ingredients for approximately 6 persons: 2.2 lbs. of gutted cuttlefishes, crispy bread, parsley, garlic, pepper, salt, olive oil.

Preparation: crumble the bread adding to it the parsley and the garlic, finely minced, some milled pepper and some salt. Amalgamate them all using some oil until the mixture will be enough fluid. Lay down the cuttlefishes, whole or sliced, inside a tin, previously oiled. Pour the mixture above the fishes adding some other oil if needed. Put the tin to bake into the oven at about 350°F for about half an hour.

P.S.: in the forthcoming days I'll post the tech details of the first shot. Stay tuned!