Snapper is undoubtedly one of the most appreciated fishes in Cuba, known for its exquisite flavor and versatility in the kitchen. This delicious dish is usually enjoyed alongside a portion of Moros y Cristianos, accompanied by a fresh salad.
This fish, coming from the Caribbean waters, has become a culinary delight valued for its exquisite taste.
The recipe has evolved over time, incorporating local ingredients and traditional cooking techniques that enhance its natural flavors.
Baked Cuban-style Snapper
Ingredients
1 Snapper
½ Chopped small onion
1 Sliced onion rings
2 Thin strips of bell peppers
3 Garlic cloves
½ cup of Toasted and crushed almonds
4 tablespoons of Tomato purée
1 cup of Oil
⅓ cup of Vinegar
2 Lemons
2 Bay leaves
1 tablespoon of Salt
4 Peppercorns
2 tablespoons of Parsley
½ teaspoon of Toasted oregano
Preparation
Step 1 : Start by thoroughly cleaning the fish and making four cuts along each side of the skin.
Step 2 : Season the fish inside and out with salt and lemon, letting it marinate in this mixture for one hour.
Step 3 : While the fish marinate, prepare a baking tray with oil and vinegar.
Step 4 : Distribute the sliced onions, bay leaves, peppercorns, and bell pepper strips on the tray.
Step 5 : In a separate skillet, heat the remaining oil.
Step 6 : Add the sliced onions, crushed garlic, and tomato purée, sautéing for about three minutes.
Step 7 : Add parsley and crushed almonds, cooking for one more minute.
Step 8 : Place the fish on the tray over the onion and pepper bed, pouring the sauté over the top.
Step 9 : Bake in a preheated oven at 350°F (about 180°C) for 30 to 35 minutes.
Step 10 : Once cooked, remove from the oven and serve directly from the tray.
Step 11 : This dish can be served with Moros y Cristianos and salads.
Preparation (simple version)
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