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Baked Whitefish with Tomatoes and Garlic
1 lg Bunch cilantro; chopped
3 lg Garlic cloves; chopped
3 Tomatoes; sliced
4 Whitefish or sea bass fillets; (5-to 6-ounce)
1/4 c Olive oil
1 tb Paprika
1 ts Instant chicken bouillon granules
1/2 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Ground pepper
3 c Water; (about)
Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with
garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika,
bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour
over fish. Add enough water to pot to reach bottom of fish. Bring water to
boil over high heat. Cover pot, reduce heat to medium-low and simmer until
fish is just cooked through, about 10 minutes.
Using large spatula, transfer fish and vegetables to platter. Spoon some
cooking liquid over and serve.