Recipe by duonyte
I saw beautiful tomatoes in November at the Mexican/Arabic/Polish market and had to use them with the fish I was planning for dinner. I remembered a recipe I had seen while at the dentist's ". This recipe is festive in its appearance and its flavors. I hope you enjoy it as much as we did.
Top Review by Nasseh
I made this dish using talipia fillets. I thinly sliced potatoes & added it to the bottom of the dish before layering the onions & tomatoes. I also added small amount of ginger, cumin, & tumeric to the marinade. (My hubby likes a lot of spice.) Both him & my son devoured the whole pan. Made for Ramadan Tag 2011
- 10 -12 ounces fish fillets (2)
- 1⁄2 cup chopped cilantro leaf
- 3 tablespoons olive oil
- 1⁄2 lemon, juice of
- 1 garlic clove, minced
- 2 medium onions, sliced
- 1 large tomatoes, chopped (about 8 oz.)
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Preheat oven to 350 deg. F.
- Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.
- Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes - onions should be soft.
- Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with salt and pepper. Return to oven and bake until fish is flaky, about 30 minutes.
- Serve with rice or couscous.
- Note: Cooking time will depend on thickness of fillet. If you use very thin fillets, you may need to remove them earlier and keep them warm, and return the onion/tomato mix to the oven. Total oven time should be about one hour.