1 1/2 cups of finely chopped onion
2 stalks of optional parsley (aipe)
1/4 cup of olive oil
5 large tomatoes, seeded and chopped coarsely
2 cloves of garlic, mashed
1/3 cup of chopped fresh thyme
salt and black pepper to taste
1 fish of 1 1/2 kg (Anchovy, Mackerel, Robalo, Pargo, Tainha)
salt for seasoning the fish
2 tablespoons of lemon juice
1/2 cup of white wine or water
1 1/2 cups of finely chopped onion
2 stalks of optional parsley (aipe)
1/4 cup of olive oil
5 large tomatoes, seeded and chopped coarsely
2 cloves of garlic, mashed
1/3 cup of chopped fresh thyme
salt and black pepper to taste
1 fish of 1 1/2 kg (Anchovy, Mackerel, Robalo, Pargo, Tainha)
salt for seasoning the fish
2 tablespoons of lemon juice
1/2 cup of white wine or water
In a skillet, sauté the onion and parsley in olive oil until softened
Add the tomatoes, garlic, thyme, salt, and pepper
Cook for an additional 10 minutes
Transfer to a baking dish and place the fish on top
Season with salt and drizzle with lemon juice
Add the white wine or water
Cover with oiled aluminum foil and bake in a preheated oven (170°C) for 20 minutes
Remove the foil and return to the oven for an additional 10-15 minutes, or until the fish is cooked through
Serves 6
