Redfish with Oregano and Marjoram

Name: Redfish with Oregano and Marjoram
Yield: 6
Ingredients: 1 redfish or seabass, cleaned (1.5 kg); 2 tablespoons of lemon juice; 1 medium onion, cut into fine slices; 1/2 cup of olive oil (120 ml); 1/3 cup of chopped marjoram; 2 tablespoons of fresh oregano, chopped, or 1 tablespoon of dried oregano; 1/3 cup of water; 1 finger-length pepper, washed and seedless, cut into thin slices; 1/2 tablespoon of cornstarch; Salt to taste

1
1 redfish or seabass, cleaned (1.5 kg)
2
2 tablespoons of lemon juice
3
1 medium onion, cut into fine slices
4
1/2 cup of olive oil (120 ml)
5
1/3 cup of chopped marjoram
6
2 tablespoons of fresh oregano, chopped, or 1 tablespoon of dried oregano
7
1/3 cup of water
8
1 finger-length pepper, washed and seedless, cut into thin slices
9
1/2 tablespoon of cornstarch
10
Salt to taste

Ingredients

1
1 redfish or seabass, cleaned (1.5 kg)
2
2 tablespoons of lemon juice
3
1 medium onion, cut into fine slices
4
1/2 cup of olive oil (120 ml)
5
1/3 cup of chopped marjoram
6
2 tablespoons of fresh oregano, chopped, or 1 tablespoon of dried oregano
7
1/3 cup of water
8
1 finger-length pepper, washed and seedless, cut into thin slices
9
1/2 tablespoon of cornstarch
10
Salt to taste

Directions

1
Make some superficial cuts on the fish, transversely, and place it in a baking dish
2
Mix the lemon juice, onion, olive oil, marjoram, oregano, water, and salt
3
Marinate the fish with this seasoning and spread the pepper over it
4
Cover with aluminum foil and put it in a hot oven (200°C), preheated, for 30 minutes
5
Remove the fish from the baking dish and pour the sauce that formed into a pan
6
Add the cornstarch dissolved in a little water and cook over low heat, stirring, until thickened
7
Pour it over the still warm fish
8
379 calories per serving