1 1/2 lb. eel
1 tablespoon of olive oil
2 cloves minced garlic
4 or 5 bay leaves
Salt and freshly ground black pepper to taste
2 lemons, zest only
Pre-heat oven to 350 degrees
Rub the capitone pieces with the olive oil and minced garlic and place in a baking dish. Sprinkle with the lemon zest, salt and freshly ground pepper.
Add the bay leaves and roast in the oven for about 40 minutes until done, turning once during the cooking process.