• 1 red fish (large)
  • 1/2 pepper
  • small potatoes
  • 1 parsley sprig
  • 1 tomato (large ripe)
  • 150 milliliters white wine
  • 1 onion
  • 50 milliliters olive oil
  • 1 tablespoon coriander seeds
  • 1 tablespoon thyme
  • salt (to taste)
  • 1/2 tomato (ripe)
  • 1 garlic clove
  • 1 bay leaf
  • 1 cup rice (for a 1 1/2 cups water)
  • 2 tablespoons olive oil
  • salt (to taste)


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