Courtesy Emeril Lagasse, 2007 - Emeril Live. Episode: Cookin Up Cuban. We served this the other day & the residents enjoyed it immensely. We also added pimento stuffed olives to the tomato sauce - that made it taste just right!
- 2 (3 lb) whole striped bass or 2 (3 lb) tilapia fillets or 2 (3 lb) flounder or 2 (3 lb) 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 & freshly ground black pepper
- 1⁄2-3⁄4 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
- 2 1⁄4 teaspoons kosher 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
- 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, kosher salt and oregano and mash to form a paste. (We used a small food processor.).
- 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.
- Serve with white fluffy rice, ripe plantains and a nice leafy salad & vinegar & Olive oil dressing, a loaf of hot Cuban or Italian bread to sop up all the sauce and a nice bottle of wine.
This recipe is very tasty. The fish was moist and delicious. I served it with Jasmine rice, and even DH, who likes his fish fried and was very skeptical, liked it. I used a freshly caught 6 lb mangrove snapper (I had to clean and scale it myself!), which has a dark streak and can be a little oily/fishy, but this style of cooking in an acidic bath reduces the fishyness and made the fish taste very good and the freshness shone through. I used yellow bell pepper instead of green, but otherwise made this exactly like the recipe. It doesn't get 5 stars from me because I probably won't make it often, which has more to do with the length of time to cook than with the flavor of the dish.