Ingredients:
- 2 white fish (sea bass, red snapper, or tilapia) , approximately 1-2 pounds; scaled and gutted white fish
- 1 lemon (or limes if that’s what’s available)
- salt and pepper to season
- ½ bunch parsley
- 1 small onion , sliced and divided
- ½ bunch basil
- 1 small tomato
- 4-5 garlic cloves
- 1 tablespoon chicken bouillon or cubes , optional
- ½ -1 cup water or oil
- 1-2 cups cherry tomatoes
Steps:
OVEN
- Make 3-4 diagonal cuts in each side of the fish, all the way right through the bone.
- Squeeze some lemon over it. Season fish with salt and pepper. Set aside.
- Chop parsley, onion (½ sliced onion), basil, tomato, and garlic. Add to a food processor or blender. Blend/pulse while adding oil/water as needed until the ingredients are in puree form. If desired, add chicken bouillon to the puree, thoroughly mix.
- Pour the marinade over the fish, and gently flip them back and forth until coated inside and out.
- For best results, let it marinate in the fridge for up to 24 hours.
- Use a cooking spray to oil the bottom of a roasting pan to prevent fish from sticking to the pan. Drizzle 2 tablespoons of water or oil on the fish and throw in the cherry tomatoes and the rest of the onion slices.
- Bake in a roasting pan (leave it open) at 450 F (232 C) for approximately 15-20 minutes, depending on the thickness of your fish.
Reference: Immaculate Bites