Grilled Fish (Fish from Quênia (Baked))

Name: Grilled Fish
Yield: 4
Ingredients: 1 white fish or sea bass of 1 kg; 3 large onions cut into rings (360 g); 2 soup spoons of olive oil; pepper to taste; 3 cloves of garlic (15 g); 4 medium-sized tomato halves without seeds (120 g each) or 180 g of tomato extract; 1/2 cup of vinegar or white wine; 1/2 teaspoon of cumin; salt to taste

1
1 white fish or sea bass of 1 kg
2
3 large onions cut into rings (360 g)
3
2 soup spoons of olive oil
4
pepper to taste
5
3 cloves of garlic (15 g)
6
4 medium-sized tomato halves without seeds (120 g each) or 180 g of tomato extract
7
1/2 cup of vinegar or white wine
8
1/2 teaspoon of cumin
9
salt to taste

Ingredients

1
1 white fish or sea bass of 1 kg
2
3 large onions cut into rings (360 g)
3
2 soup spoons of olive oil
4
pepper to taste
5
3 cloves of garlic (15 g)
6
4 medium-sized tomato halves without seeds (120 g each) or 180 g of tomato extract
7
1/2 cup of vinegar or white wine
8
1/2 teaspoon of cumin
9
salt to taste

Directions

1
Preheat the oven to medium temperature (180°C)
2
Place the fish in a baking dish or refractory mold
3
Heat the olive oil and fry the onion rings until they become transparent
4
Arrange over the fish
5
Mix the remaining ingredients in a blender or processor
6
Pour over the fish, cover with aluminum foil and bake for 30 minutes or until the fish is cooked through
7
Let it rest for 4 portions.