Ingredients for Whole Baked Fish Cuban Style
- Striped Bass
- Limes, Juice Of
- Spanish Olive Oil
- Onions
- Green Bell Pepper
- 4 bay leaves
- Salt & Freshly Ground Black Pepper
- Crushed red pepper flakes to taste
- 4 cloves garlic, minced
- Kosher Salt
- Dried Oregano
- 1 cup tomato puree
- White Wine Vinegar
- Dry White Wine
- Fresh Parsley Leaves
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How to Make Whole Baked Fish Cuban Style
- Rinse the fish thoroughly under cold running water and pat dry inside and out.
- Make several 1/3-inch deep slits on both sides of the fish.
- Place the fish in a non-reactive shallow dish. Pour lime juice over the fish and set aside.
- Preheat oven to 375°F (190°C).
- Rub the bottom of a shallow, oven-safe dish (glass or ceramic) with 2 tablespoons of olive oil.
- Sauté half of the sliced onions and peppers in 2 tablespoons of olive oil until softened. Place in the baking dish.
- Tear 2 bay leaves into small pieces and sprinkle over the vegetables.
- Drizzle with 2 tablespoons of olive oil and season with salt, black pepper, and crushed red pepper flakes.
- Place the fish on top of the vegetables.
- In a small bowl, mash together minced garlic, kosher salt, and oregano to form a paste.
- Spread the garlic paste inside the fish cavity and into the slits.
- Place the remaining bay leaves inside the fish cavity.
- In the same bowl, combine the tomato puree, red wine vinegar, and sliced pimento-stuffed olives (if using).
- Pour the tomato mixture over the fish.
- Top with remaining onion and pepper slices. Drizzle with the remaining olive oil and white wine.
- Season again with salt and pepper. Loosely cover the dish with aluminum foil.
- Bake for 45-50 minutes, or until the fish flakes easily when pierced with a fork.
- Garnish with fresh parsley and serve hot with pan juices.
- Serve with white rice, ripe plantains, a green salad with a vinaigrette dressing, and Cuban bread.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
29g
Fat
45g
Carbs
5g
