FISH IN FOIL WITH SWEET ONIONS, TOMATOES, AND MOJO VERDE
Steps:
- Preheat oven to 400 degrees F.
- In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool.
- Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper.
- With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish.
- Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side.
- Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool.
- Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month.
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Ollie Worrall
[email protected]This recipe is a great way to get your kids to eat fish. My kids loved it!
Hearher McFarland
[email protected]This recipe was a disaster! The fish was overcooked and the sauce was watery.
Lala Afghan
[email protected]I'm not a fan of tomatoes, but I still enjoyed this dish. The fish was cooked perfectly and the sauce was flavorful.
ALANA WEST
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish is cooked to perfection and the flavors are amazing.
Ch AlEe
[email protected]I'm allergic to fish, but I was able to make this recipe using tofu instead. It was delicious!
Prayagraj Joshi
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious.
Gold Celine
[email protected]I was disappointed with this recipe. The fish was bland and the sauce was too acidic.
Abaidullah Iqbal
[email protected]This recipe is a lifesaver! I'm not a great cook, but I can always make this dish and it turns out great.
Mehar Ali Hamza
[email protected]I love that this recipe is so versatile. I can add different vegetables or spices to create a new dish every time.
Qudrat Wazir
[email protected]This recipe is a great way to use up leftover fish.
raju shikdar
[email protected]I'm not sure what I did wrong, but my fish turned out mushy.
Ahammed Mia
[email protected]This recipe is perfect for a weeknight meal. It's quick, easy, and delicious.
Krysti Combs
[email protected]I found the mojo verde to be a bit too spicy, but I still enjoyed the dish.
Atif Mukthar
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Joanita Ajambo
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was so tender and flavorful, and the sauce was incredible.
Margaret Akello
[email protected]The fish was a little dry for my taste, but the flavors were still amazing.
Kelvin neo123
[email protected]I love how easy this recipe is to make. I can throw it together in no time, and it always turns out great.
Shahroz Malik
[email protected]This recipe was an absolute hit with my family! The fish was cooked to perfection, and the sweet onions, tomatoes, and mojo verde added a delicious flavor.