Hi, creative foodies in the Hive!
How often do you eat fish? We love to eat fish, so I try to include it in our meals almost every day.
There are other reasons why fish is so popular in my house...
Oh, she had her share, only without so many spices or salt--although she's fascinated by the smell of oregano. She's totally into it, an oreganoaddict 😸
Every once in a while, a recipe speaks to me and tells me that it deserves to be in a post. This is one of those recipes:
It's really easy to prepare, and if you are a fish food lover like me, I'm pretty sure you'll like it and will probably want to eat it on those days when you're in the mood for a juicy piece of fresh fish.
As usual, I went to my favorite fishmonger, and he told me about the good stuff he had for the day. He said to me, “Here I have an amberjack like the ones you like to bake...”. I was excited, but when I saw it, I knew right away that it was too big for my electric oven--I avoid using the big gas oven because it makes the kitchen too hot--. So I asked him to cut this 3 kg fish into pieces for soup, leaving the tail part whole for baking. The piece that finally went into the oven weighed 1.1 kg, enough to eat three times. Three is the magic number today 🙃
INGREDIENTS
* 1.1 kg amberjack
* 3 cups julienned onion
* 3 tablespoons freshly crushed garlic
* 3 tablespoons butter
* 3 tablspoons oregano
* 3 tablespoons freshly squeezed lemon juice
* enough olive oil
* salt to taste
* freshly cracked black pepper
THE PROCESS
This fish needs a marinade. I prepared it with garlic, butter, oregano, lemon, olive oil, black pepper and salt.
FIRST, I mixed the butter with the garlic and oregano and let it warm a little on the stove to melt the butter and infuse a little with the garlic and oregano.
SECOND, I added the juice of a lemon...
...also, olive oil, salt, and the black pepper. You can add these ingredients depending on how you want it to taste; add less lemon and more butter for a more delicate flavor, for example.
The marinade is done. The rest happens quickly!
I made several cuts to the bone.... When baking, I'll know the fish is cooked when I can see the flesh pull away to almost reveal the bone.
I was careful to impregnate the fish meat well with the marinade, putting it between the cuts.
#
Time for onion juliennes.
I poured olive oil in the bottom of a pyrex large enough for the piece of fish.
Then I cut the onions into julienne strips and put them inside the pyrex.
I stirred them to impregnate them with the oil. This way they would not stick.
Put the fish on the bed of julienned onions... three slices of lemon for garnish...
And ionto the oven! It baked for 75 minutes (it was a big piece).
I let the fish cool a little, like 20 minutes. This way the juices stay inside when you cut it and serve it. I removed the lemon slices before serving.
Sides? I was in the mood for some rice but didn't have any, so I used what I had left in the firdge, and it was super good 😋 Avocado and tomato slices, some boiled ripe plantain, too 😁
I drizzled the whole dish with the delicious butter sauce...
And here you are!
I don't know about you, but I love how this looks 😋
Bon appetite!
All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.
Thank you so much for your visit :)
