Of the many ways of cooking fish, I think I like baked fish the most. This method of cooking fish, to me, locks in the flavour. And, if you bake it like me, the baked fish comes out moist and delicious.
What I like to do is allow the fish to bake a little first, then about midway in the baking I then add the sauce and cover the dish with foil to trap the flavour in. I can’t remember where I learnt this technique but it really makes the baked fish come out superb.
The Choice of Fish for A Baked Fish
I believe choice of fish is crucial also when you’re baking fish. Because I used a moist bake method, it is best to use a fish that doesn’t have too many bones. In this recipe I used red snapper or red fish as we call it. The size was perfect for the recipe, and the baking dish! , and there wasn’t much bones to contend with. When the time came for serving, the fish made two tender and flavourful fillets. So we could also say that ease of serving could be another factor to choosing the right fish to bake!
Lastly the sauce we made for this baked fish recipe was a simple tomato sauce which I found complemented the already marinated fish. Of course you’re always free to make changes… I’m all for experimenting. I hope you enjoy my Trini Baked Fish.
Trini Baked Fish Recipe
1 red snapper ( or any fish of your choice) , seasoned and marinated
1/2 onion, chopped
2 pimento peppers, chopped
3 tomatoes, chopped
1/4 cup water
1/2 cup ketchup
2 tbsp. oil
Saute the onion and pimento in the oil over a medium flame…
Pour some of the sauce over the fish and cover the dish with foil.
Continue baking for another ten minutes.
Make sure you use some heavy mittens while covering the dish with the foil to avoid getting burned!
Well, that wasn’t so hard was it? I’m interested in hearing what variations you did to the sauce. See you soon. Ah gone!
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