INGREDIENTS
- 1 kg fish fillets, cut into two pieces
- 1 onion
- 4 garlic cloves
- 2 bay leaves
- Zest of 1 lemon
- 2 tomatoes, chopped
- 10 cherry tomatoes
- Juice of 3 ripe tomatoes
- Salt, pepper, oregano
- 150 grams olive oil
- 50 grams dry white wine
- 1 bunch parsley
- 1 bunch basil
METHOD
1. Season the fish with salt and pepper.
2. In a pan, add the olive oil and sauté the onion, garlic, bay leaves, and lemon zest for two minutes without letting the onion change color.
3. Add the chopped tomatoes, deglaze with the wine, and let it evaporate for 20 seconds. Then, add the tomato juice, cherry tomatoes, parsley, basil, salt, and pepper. Bring to a boil, place the fish skin-side down, put the oregano, cover, and continue cooking in the oven for about 15-20 minutes until the sauce caramelizes and the liquids evaporate, depending on the oven's strength.
4. Serve with bread.
Good luck!
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