I remember, being a small girl and loving my grandfather very much, how he had the patience to explain to me how he made this special fish recipe. And I even got to help him by cleaning the peppers…
I use normally cod for this recipe, but you can use any fish you like. It is best with a white meat fish, but can also work with salmon and trout.
For this recipe you need a whole fish, without the head and the tail (which you can freeze so you can make fish stock when you need it)
- ca. 750 grams fish (whole or half depending on the size of the fish)
- 2 large onions
- 1 yellow pepper
- 1 red pepper
- 200 g tomato puree
- 200 ml white wine
- thyme, parsley, salt and pepper
- 3 tablespoons olive oil
Preheat the oven to 190ºC. Cut the onions in fine slices, clean the peppers and cut those in slices. Wash the fish in cold water. In an oven form grease the bottom with the olive oil and cover with a layer of onions. Then put the fish on top of the onion. Cover the fish with the rest of the onions and the peppers. In a bowl, mix the tomato puree with the wine and the thyme, parsley, salt and pepper. Pour the mixture on top of the fish.
Bake in the oven for about 35-45 min (depending the thickness of the fish). Serve with boiled potatoes.