Whole Baked Fish Cuban-Style

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
  Calories: 765
  Total Fat: 38 g
  Saturated Fat: 6 g
  Carbohydrates: 14 g
  Dietary Fiber: 3 g
  Sugar: 5 g
  Protein: 82 g
  Cholesterol: 363 mg
  Sodium: 1539 mg
• Total: 1 hr 15 min
• Prep: 25 min
• Cook: 50 min

Transform your dinner into a vibrant feast with this Easy Baked Whole Fish, brimming with zesty lime, fresh veggies, and aromatic spices. Inspired by Emeril Lagasse, this dish delivers flaky, flavorful fish that's simple to prepare yet impresses every bite!

• 2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled
• 2 limes, juiced
• 3/4 cup Spanish olive oil, divided
• 2 onions, peeled and thinly sliced, divided
• 1 large green bell pepper, cored, seeded, and thinly sliced, divided
• 3 bay leaves
• Salt and freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic
• 2 1/4 teaspoons kosher salt
• 1 teaspoon dried oregano, crumbled
• 1 cup tomato puree
• 2 tablespoons white wine vinegar
• 1 cup dry white wine
• Chopped fresh parsley leaves, for garnish

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1. Rinse the fish thoroughly under cold running water and pat dry inside and out. Cut several shallow slits, about 1/3-inch deep, on both sides of each fish. Place in a non-reactive shallow dish, pour lime juice over them, and let marinate while preppinginfusing every bite with bright citrus magic!
2. Preheat the oven to 375F.
3. Coat the bottom of a large shallow glass or ceramic baking dish with 2 tablespoons olive oil. Saut half the onion and pepper slices in 2 tablespoons olive oil until fragrant, then layer at the bottom. Tear 2 bay leaves into pieces, scatter over veggies, drizzle with 2 more tablespoons oil, and season boldly with salt, black pepper, and red pepper flakes. Nestle the fish atop this flavorful bed.
4. In a mortar and pestle, mash garlic, kosher salt, and oregano into a savory paste. Rub inside cavities and slits for irresistible flavor. Tuck the remaining bay leaf into one fish. Mix tomato puree and vinegar; pour over fish. Top with remaining onions and peppers, drizzle with olive oil and wine. Season again, cover loosely with foil, and bake until fish flakes easily, 45-50 minutes. Garnish with parsley and spoon juices overpure perfection!

Recipe from Emeril Lagasse