1 fish of about 2 kg (tai, namorada, badejo, etc)
2 large lemons
salt and black pepper to taste
2 medium onions, cut into four pieces
12 green olives, pitted
1 tablespoon of capers
1 tablespoon of the liquid from the capers
1/2 cup of water
1/2 cup of olive oil
2 garlic cloves
2 bay leaves
1 can of tomato puree
1 red bell pepper for garnish
1 fish of about 2 kg (tai, namorada, badejo, etc)
2 large lemons
salt and black pepper to taste
2 medium onions, cut into four pieces
12 green olives, pitted
1 tablespoon of capers
1 tablespoon of the liquid from the capers
1/2 cup of water
1/2 cup of olive oil
2 garlic cloves
2 bay leaves
1 can of tomato puree
1 red bell pepper for garnish
Preheat the oven to a high temperature (220°)
Wash the fish inside and out, and make two shallow cuts on both sides
Squeeze lemon juice over the fish and season with salt and black pepper
Add onion, olives, capers with their liquid, water, olive oil, and garlic to a blender
Blend on high speed for 4 seconds
Pour this mixture over the fish, add bay leaves, and cover with tomato puree
Bake the fish in the preheated oven at a high temperature (220°) for about 15 minutes
Reduce the oven temperature and bake for an additional 25 minutes or more if needed, brushing with the right sauce from time to time
Garnish the fish with red bell pepper slices before serving
