1 fish of 1 1/2 to 2 kg clean, without the central spine and head (snapper, namorado, tainha or badejo),
lemon juice
salt and black pepper to taste
For the sauce
1/2 teaspoon ground bell pepper
2 1/2 tablespoons olive oil
2/3 cup chopped onion
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
salt and black pepper to taste
1/4 teaspoon crushed red pepper
2 tablespoons fresh parsley leaves
1 1/2 cups ripe tomatoes, peeled and finely chopped (2-3 tomatoes)
2 tablespoons lemon juice
3 drops hot sauce
For sprinkling
1/2 cup grated Parmesan cheese
2 tablespoons butter or margarine
1 fish of 1 1/2 to 2 kg clean, without the central spine and head (snapper, namorado, tainha or badejo),
lemon juice
salt and black pepper to taste
For the sauce
1/2 teaspoon ground bell pepper
2 1/2 tablespoons olive oil
2/3 cup chopped onion
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
salt and black pepper to taste
1/4 teaspoon crushed red pepper
2 tablespoons fresh parsley leaves
1 1/2 cups ripe tomatoes, peeled and finely chopped (2-3 tomatoes)
2 tablespoons lemon juice
3 drops hot sauce
For sprinkling
1/2 cup grated Parmesan cheese
2 tablespoons butter or margarine
Season the fish with lemon juice, salt, and black pepper
Place the fish in a refractory form, preferably oval-shaped and large enough to hold the fish
Make the sauce: combine all the sauce ingredients except olive oil
Pulse at high speed for a few seconds
Stop and restart until the sauce is smooth and consistent
In a pan, heat the olive oil for a few minutes
Add the sauce and simmer until it thickens and reduces slightly
Stir frequently to prevent scorching
Spread the sauce over the fish and around it
Sprinkle the surface with grated Parmesan cheese and add small pieces of butter or margarine on top
Bake in a hot oven (200°C) for 30-40 minutes or until the fish is tender (test with a fork to avoid disturbing the sauce)
Serve warm, garnished with parsley leaves
Serve 4-6 portions.
