Ingredients with Measurements:
- 1 whole fish (such as sea bass or snapper), cleaned and scaled
- 1 onion, sliced
- 2 tomatoes, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup water
- 2 lemons, sliced
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the fish in a baking dish.
3. In a small bowl, mix together the salt, black pepper, paprika, and cumin. Rub the spice mixture all over the fish.
4. Arrange the sliced onions, tomatoes, and bell peppers on top of the fish.
5. Drizzle the olive oil, white wine, and water over the fish and vegetables.
6. Place the sliced lemons on top of the vegetables.
7. Cover the baking dish with aluminum foil.
8. Bake the fish for 30-40 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Remove the foil and bake for an additional 5-10 minutes, or until the vegetables are lightly browned.
10. Serve the fish hot, garnished with fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 40-50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Any firm white fish can be used in place of sea bass or snapper.
- Red wine can be used in place of white wine.
- Any combination of vegetables can be used.
Variations:
- Add sliced garlic to the vegetable mixture.
- Use lime instead of lemon.
- Add sliced olives to the vegetable mixture.
Tips and tricks:
- Make sure to clean and scale the fish before baking.
- Use a sharp knife to make shallow cuts in the fish before seasoning to help the flavors penetrate.
- Use fresh herbs such as parsley or cilantro to garnish the fish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a large platter with the vegetables arranged around it.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the fish is not cooked through, return it to the oven for an additional 5-10 minutes.
- If the vegetables are not browning, remove the foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to clean and scale the fish thoroughly before cooking.
- Use a food thermometer to ensure that the fish is cooked to an internal temperature of 145°F.
Food history:
Langa-style baked fish is a traditional South African dish that originated in the Cape Malay community.
Flavor profiles:
The fish is seasoned with a blend of spices including paprika, cumin, and black pepper, and is baked with a variety of vegetables for a flavorful and aromatic dish.
Serving suggestions:
Serve the fish with a side of rice or quinoa, and pair it with a crisp white wine such as Sauvignon Blanc.
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Region: South African