Fish In Foil With Sweet Onions, Tomatoes, And Mojo Verde
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Pure Olive Oil2 tbsps
Unsalted Butter2 medium
Red Onion (sliced)450 g
Tomatoes (ripe, sliced)1 cup
White Wine (dry)Directions:
1
Preheat the oven to 400 degrees
2
In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat
3
When the butter foams, add the onions, stirring to coat, and season with salt and pepper
4
Cook for 8 to 12 minutes, stirring occasionally, until golden
5
Let cool
6
Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another
7
Fold up the sides of the foil so that it resembles a little boat
8
Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom
9
Lay the potatoes in the boat in one layer, and season with salt and pepper
10
With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper
11
Repeat on the other side of the fish
12
Lay it on top of the potatoes
13
Spoon the mojo verde on top of the fish
14
Lay the tomatoes on top of it and spoon the rest of the mojo on them
15
Spoon on the caramelized onions
16
Pour the wine around the fish
17
Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet
18
Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish
19
(The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped
20
) Serve with lemon wedges and, if you like, extra mojo verde on the side
21
Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc
22
Preheat the oven to 400 degrees
23
In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat
24
When the butter foams, add the onions, stirring to coat, and season with salt and pepper
25
Cook for 8 to 12 minutes, stirring occasionally, until golden
26
Let cool
27
Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another
28
Fold up the sides of the foil so that it resembles a little boat
29
Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom
30
Lay the potatoes in the boat in one layer, and season with salt and pepper
31
With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper
32
Repeat on the other side of the fish
33
Lay it on top of the potatoes
34
Spoon the mojo verde on top of the fish
35
Lay the tomatoes on top of it and spoon the rest of the mojo on them
36
Spoon on the caramelized onions
37
Pour the wine around the fish
38
Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet
39
Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish
40
(The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped
41
) Serve with lemon wedges and, if you like, extra mojo verde on the side
42
Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc