Your requested recipe from Cuban Cookbook




Baked Snapper     
by The Chef
Pargo al Horno            Serves: 4  

Notes: Incredible baked snapper!

Directions:
  • Preheat the oven to 180°C. In a bowl, mix the olive oil, minced garlic, thyme, rosemary, salt and pepper.
  • On a baking tray, place the potato slices forming a base layer. Season to taste.
  • Place the snapper on the potatoes and diagonal cuts are recommended on both sides of the fish that will help the flavors infuse better and should be moderately deep without completely cutting the fish.
  • Spread the mixture on the fish and distribute the cherry tomatoes around. Place lemon slices on top.
  • Bake 30-40 minutes until the potatoes are golden. After the first 25 minutes, check it to ensure that it does not dry out. Remove and decorate with rosemary before serving.
Ingredients

    1 whole snapper, cleaned and scaled
    4 medium potatoes, peeled and cut into even slices
    1 cup cherry tomatoes, cut in half
    1 lemon, sliced
    3 cloves garlic, minced
    1/4 cup olive oil
    Salt and pepper to taste
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    Fresh rosemary to decorate

Completion time approximately 45 minutes