Whole Baked Fish Cuban Style Recipes

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
• Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
• Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Steps:

• 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.
• Enjoy!