1 fish of about 2 kg (such as namorado, badejo, or cação etc.)
salt and black pepper to taste
1 medium eggplant (about 0.5 kg)
5 tablespoons of olive oil
1 1/2 cups of finely chopped or grated onion
2 cloves of garlic, crushed
1 cup of peeled and seeded tomatoes, cut into small cubes
3/4 cup of dry white wine, chicken broth, or vegetable broth
salt and black pepper to taste
4 tablespoons of chopped fresh cilantro or parsley
4 tablespoons of freshly squeezed lime juice
1 fish of about 2 kg (such as namorado, badejo, or cação etc.)
salt and black pepper to taste
1 medium eggplant (about 0.5 kg)
5 tablespoons of olive oil
1 1/2 cups of finely chopped or grated onion
2 cloves of garlic, crushed
1 cup of peeled and seeded tomatoes, cut into small cubes
3/4 cup of dry white wine, chicken broth, or vegetable broth
salt and black pepper to taste
4 tablespoons of chopped fresh cilantro or parsley
4 tablespoons of freshly squeezed lime juice
Clean the fish at the market by removing any scales along the sides and taking out the backbone
Season the fish with salt and black pepper
Heat the oven to a hot temperature (200º)
Peel the eggplant and cut it into small cubes of about 0.5 cm
Heat 4 tablespoons of olive oil in a pan, add the onion and garlic, and cook stirring until the onion is soft but not burnt
Add the eggplant and stir well
Add the tomatoes and cook stirring for about 2 minutes
Add the wine, salt, and black pepper to taste
Add the cilantro and let it simmer
Cook slowly for about 10 minutes
Pour the remaining olive oil into a refractory dish
Arrange the fish in the dish
Top with the sauce
Sprinkle with lime juice and bake for about 45 minutes or until the fish is cooked through
Serve hot.
