Whole Baked Fish with Cilantro

If you usually fry your fish, try baking your fish in this delicious salsa for a healthier alternative.

Ingredients:

1 large whole fish of your choice, butterflied and about 5 to 6 pounds. Red Snapper, Grouper or Trout are good options
2 onions, roughly cut
3 large cloves garlic, cut in half
3 medium tomatoes, roughly cut
1 cup fresh, uncut cilantro
Juice of 2 big lemons (about 1/2 cup)
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons cumin
1/2 teaspoon garam masala
1 teaspoon ground corriander
1/4 teaspoon ground cinammon
2 tablespoons olive oil
2 chilli peppers, cut in half
1 or 2 potatoes, sliced 1/4-inch thick, optional

Preparation:

• Rinse and pat dry fish and lay it in a large pan drizzled with olive oil. Open the fish and salt the inside well. Put all ingredients, except potatoes, in the food processor and pulse until chopped fine but not pureed.
• Pour some of the mixture under the fish, pour a good amount inside the fish and then fold over the other side of the fish on top. Put remaining "salsa" on top and around the fish. Add 1 cup water to the pan and put sliced potatoes around fish as well. Cover tightly with foil and bake 1 hour at 400 degrees. Serve with rice.

Tips:

The marinade is enough for a large fish.
If using a small fish , cut the recipe in half and reduce cooking time.


Ease of preparation:  Easy

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