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Boris's Baked Whole Fish

Source of Recipe


From Irene the Kitchen Queen's father, Boris. This is MENU 1A -- see MENUS 1B and 1C for the complete meal.






List of Ingredients



• 1 Large fish (tuna, salmon, grouper, red snapper, halibut, etc.)
  
• 1/4 Cup olive oil
  
• Juice of 2 lemons
  
• 1 Can (14.5 oz.) of whole peeled tomatoes with the liquid
  
• 1 Bay leaf
  
• 1 Clove of garlic, crushed
  
• 1 Onion, peeled and chopped
  
• Decoration:
  
• 1 Onion sliced
  
• 1 Tomato sliced
  
• 1 Lemon sliced
  
• 1 Cup of dry white wine (Chablis, Chardonnay, etc.)
  






Instructions



1. Wash the fish and pat dry with paper towel.
   
   
2. Sprinkle a little olive oil on the bottom of a baking pan, put the fish in the pan, brush the top of the fish with some oil, sprinkle lemon juice on the whole surface, and then add salt and pepper.
   
   
3. Around the fish in the pan, put the chopped onion, the tomatoes and the juice (mash the tomatoes slightly with a fork), and add the bay leaf and the garlic.
   
   
4. Decoration: Arrange stacks of tomato slices, onion slices, and lemon slices on top of the fish and in the front, middle, and end also.
   
   
5. Bake uncovered in a 400 degree F oven, basting several times, for 20 to 30 minutes.
   
   
6. About 10 minutes before it is cooked, add the wine.
   
   
7. Remove from the oven while the flesh is still slightly translucent and moist.
   
   






Final Comments


Enjoy!

Left-overs: Serve cold with mayonnaise over a crisp green salad.

See Menus 1B and 1C for the complete meal.


RECIPE CONTINUES

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