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Ingredients

  • 4 fish, large
  • 1/2 fl. olive oil
  • 1 can of tomato
  • The broth from 200 gr. shrimps
  • 1 finely chopped onion and 1-2 cloves of garlic
  • 1 teaspoon chopped parsley
  • Salt and pepper

Preperation

The sauce gives the flavor

In a medium saucepan, heat the olive oil over medium heat. Once it is well heated, I add the onion, salt and garlic, saute them for 5-6 minutes, until they turn golden. I extinguish with the wine, cook for 2-3 minutes and add the juice from the shrimps and the mashed tomatoes, salt and paprika. I turn up the heat and boil the sauce for 2-3 minutes ‒ it doesn’t need more, it will cook and set as it cooks. Remove from the heat, add the herbs and mix.

During cooking, the broth that the fish will produce is mixed with the sauce and concentrates the deliciousness of the food.

Pour the sauce into a long pan and arrange the fish side by side. Cover with aluminum foil and bake in an oven preheated to 180°C and bake for about 1 hour, until honeyed. Remove the foil during the last 10 minutes and let the food dry on the grill.