Whole Baked Fish Cuban-Style (Emeril Lagasse)

Prep Time: 25 Minutes

Cook Time: 50 Minutes

Ready In: 75 Minutes

Servings: 4

Ingredients:

2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled

2 limes, juiced

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 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

Directions:

1. 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.
2. Preheat the oven to 375 degrees F.
3. 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

By RecipeOfHealth.com