Caribbean-style fish baked whole on a vegetable pad – detailed cooking recipe. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cleaned and suspended whole fish (1.4 kg.), Such as striped bass, tilapia, flounder or marine
- 1 tbsp. dry white wine
- 2 tbsp. l white wine vinegar
- 2 lime juice
- 3/4 Art. olive oil
- 2 peeled and halved onion heads (portioned)
- 1 peeled and seedless and finely chopped large green bell pepper (portioned)
- 1/2 tbsp. halved cherry tomatoes
- 3 bay leaves
- Salt and ground black pepper
- 1/2 tsp crushed red pepper flakes
- 1 tbsp. l chopped garlic
- 2 and 1/4 tsp coarse salt
- 1 tsp broken dried oregano
- 1 tbsp. tomato puree
- Sliced fresh parsley leaves for decoration
Recipes with similar ingredients: perch, tilapia, flounder, lime juice, wine vinegar, white wine, onions, garlic, sweet pepper, cherry tomatoes, red pepper flakes, bay leaf, oregano, parsley
Recipe preparation:
- Wash the fish well under cold running water and dry with both sides and inside. Make several cuts 0.8 cm deep. depth on each side of the fish. Put it in a shallow dish or plate (not metal) and pour lime juice. Let it stand while you continue to cook everything you need.
- Preheat the oven to 190 ° C. Lubricate the bottom of a shallow glass or ceramic, large enough to fit the fish, 2 tbsp. l olive oil. Sauté half the onion and half slices of sweet pepper in 2 tbsp. l olive oil and then put vegetables on the bottom of the mold. Tear 2 bay leaves into small slices and sprinkle them with vegetables. Pour another 2 tbsp. l the remaining olive oil, salt, pepper to taste and sprinkle crushed flakes of red pepper. Put on top chopped vegetables fish.
- In a mortar, mash the garlic, salt and oregano. Lubricate the fish inside with this paste and rub it into the incisions. Put the remaining bay leaf inside the fish. In the same little In the bowl where you cooked the garlic paste, mix the tomato puree and vinegar. Mix well. Pour this mixture onto the fish. Sprinkle with the remaining onion and slices of pepper, halves cherry tomatoes, pour the remaining olive oil and white wine. Salt and pepper again, cover the mold with aluminum foil and bake until the fish breaks into fibers, if pierced with a fork, 45-50 min. Garnish with parsley and serve hot or warm, watering the excreted juice.
