Baked Fish
Ingredients
- 1 pcSnapper (whole, gutted and scaled)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 3 pcGarlic (pressed into a paste)
- 1 pcRed onion (finely sliced)
- 1 pcRed bell pepper (cut into strips)
- 1 pcHot chili pepper (minced without seeds)
- 3 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcFresh cilantro (chopped for serving)
- 1 tbspAchiote paste (diluted in lime juice)
Method
Pearlescent white fish flakes that pull away easily, infused with a spicy lime juice. The skin is lightly charred and releases notes of cumin and smoky paprika.
- 1
Score the snapper's skin diagonally, three or four times on each side. These incisions allow the marinade to penetrate to the bone for even cooking.
- 2
Crush the garlic with sea salt in a mortar until a paste forms. Stir in the achiote paste, lime juice, olive oil, cumin, and smoked paprika. The sauce should be brick red and well combined.
- 3
Brush the fish inside and out. Place it in a dish with the sliced red onion and bell pepper. The chili should be scattered to spread its heat without burning.
- 4
Bake at 200°C. Baste halfway through with the juices accumulating at the bottom of the dish. The fish is ready when the flesh is firm to the touch and the vegetables are tender.
Frequently asked questions
How do you get this dish right?
- Check the cooking at the bone: it should be white, no longer translucent at all.
- Don't throw away the cooking juices; that's where all the flavor from the fish and grilled lime is concentrated.
How long does this dish keep?
Consume immediately. Roasted fish loses its texture if reheated.
