WHOLE BAKED FISH CUBAN-STYLE

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WHOLE BAKED FISH CUBAN-STYLE

WHOLE BAKED FISH CUBAN-STYLE. Alimento Base: Fish, Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity. Make several slits about 1/3-inch deep on both sides of the fish. Place the fish in a non-reactive...
Tiempo de preparación 1 h 30 min
Tiempo total 1 h 30 min
Plato Fish
Cocina Cuba
Raciones 4 comensales

Ingredientes
  

  • 2 3 lb whole striped bass or tilapia fillets or flounder or sole, cleaned and scaled
  • 2 limes juice of
  • 3/4 cup Spanish olive oil divided
  • 2 onions peeled and thinly sliced, divided
  • 1 large green bell pepper cored, seeded, and thinly sliced, divided
  • 3 bay leaves
  • Salt and freshly ground black pepper
  • 1/2-3/4 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • 2 1/4 teaspoons salt
  • 1 teaspoon dried oregano crumbled
  • 1 cup tomato puree
  • 2 tablespoons white wine vinegar
  • 1 cup dry white wine
  • Chopped fresh parsley leaves for garnish

Elaboración paso a paso
 

  • Preparation
  • Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity.
  • Make several slits about 1/3-inch deep on both sides of the fish.
  • Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish.
  • Set aside while you continue with the preparations.
  • Preheat the oven to 375ºF.
  • Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil.
  • Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish.
  • Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables.
  • Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes.
  • Place the fish on top of the sliced vegetables.
  • Using a mortar and pestle, combine the garlic, salt and oregano and mash to form a paste.
  • Spread the garlic paste inside the cavity of the fish and into the slits on top.
  • Place the remaining bay leaf inside the cavity of the fish.
  • In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine.
  • Pour this tomato mixture all over the fish.
  • Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top.
  • Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes.
  • Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.