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...
- 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
- 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.