Ingredients with Measurements:
- 4 fish fillets (such as sea bass or red snapper)
- 4 medium-sized tomatoes, sliced
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 lemon, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the fish fillets in a baking dish and season with salt and pepper.
3. Arrange the sliced tomatoes, onions, minced garlic, and lemon slices on top of the fish fillets.
4. Drizzle the olive oil over the top of the fish and vegetables.
5. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the fish is cooked through.
6. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
7. Sprinkle chopped parsley over the top of the fish and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 10g
Protein: 27g
Substitutions for ingredients:
- Any firm white fish can be used in place of sea bass or red snapper.
- Fresh basil or oregano can be used in place of parsley.
Variations:
- Add sliced bell peppers or zucchini to the vegetable mixture.
- Top the fish with breadcrumbs before baking for a crispy crust.
Tips and tricks:
- Make sure to season the fish well with salt and pepper before adding the vegetables.
- Use a baking dish that is just the right size for the fish fillets to ensure even cooking.
- If the fish is not cooked through after 30 minutes, cover the dish with foil and bake for an additional 5-10 minutes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a bed of rice or quinoa, and garnish with lemon wedges and additional parsley.
Garnishes:
Lemon wedges and additional parsley.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Rice pilaf, roasted vegetables, or steamed asparagus.
Troubleshooting advice:
If the fish is not cooked through after 30 minutes, cover the dish with foil and bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
This recipe is inspired by traditional Turkish cuisine, where fish is often baked with tomatoes and other vegetables.
Flavor profiles:
This dish is savory and slightly tangy, with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the fish hot out of the oven, with a side of rice or quinoa and a crisp green salad.
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Region: Turkish