Red Fish with Tomato RiceHoje para Jantar
1 redfish (large)
1 parsley sprigs
1 tomatoes (large ripe)
150 milliliters white wine
50 milliliters olive oil
1 tablespoon coriander seeds
1 tablespoon thyme
salt (to taste)
1/2 tomatoes (ripe)
1 garlic cloves
1 bay leaf
1 cup rice (for a 1 1/2 cups water)
2 tablespoons olive oil
salt (to taste)
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1Coarsely chop onion and place in the bottom of a baking dish or a baking sheet.
2Peel and chop tomatoes and add to dish with onion.
3Drizzle with olive oil and add potatoes.
4Tip: When using frozen red fish, thaw and clean it before cooking.
5Make 2 cuts lengthwise.
6Place fish in the center of the baking dish.
7Drizzle with wine.
8Cut peppers into strips and sprinkle over the potatoes and fish.
9Garnish with parsley and season with salt, cilantro and thyme.
10Cover pan and bring to a boil.
11Reduce heat and simmer over low heat for about 10 minutes.
12Preheat oven to 210°C (approximately 400°F).
13Place olive oil, unpeeled garlic, bay leaf and crushed tomatoes in an oven-safe serving dish.
14Bring mixture to a simmer and cook until tomatoes are soft and falling apart.
15Add rice and fry for 5 minutes, stirring so rice doesn’t stick to the bottom of the pan.
16Add boiling water carefully, stirring to loosen rice.
17Season with salt, cover and bring to boil again.
18When mixture is boiling, carefully transfer baking dish to preheated oven. Bake in preheated oven for 30 minutes.
19Tip: Remove cover from the rice during baking for a crisp crust on top.