IrenePescado asado (Cuban baked fish)
Pescado asado, is a popular Cuban dish that incorporates baked white fish with some typically Caribbean flavours such as lime and spices. It would go well with Cuban beans (black beans) and rice, moros y cristianos.
Traditionally pescado asado should be a whole fish, but my husband has a 'thing' about not eating or even looking at an entire fish ("I don't want to eat something that's looking back at me"), so I have to use fillets if I want him to eat fish. I used Pacific cod fillets, and I think that Pacific sole or tilapia might work too.
Ingredients
Directions
Traditionally pescado asado should be a whole fish, but my husband has a 'thing' about not eating or even looking at an entire fish ("I don't want to eat something that's looking back at me"), so I have to use fillets if I want him to eat fish. I used Pacific cod fillets, and I think that Pacific sole or tilapia might work too.
Pescado asado, Cuban baked fish
Ingredients
- 1/2 cup almonds
- 1 cup finely chopped onions
- 1 tsp minced garlic
- 1 tbsp chopped fresh parsley
- 1.5 cups chicken stock
- 1 large onion, sliced very thinly
- 1 bay leaf, crumbled into very small pieces
- 1/2 tsp dried thyme
- 3 lbs firm white fish (whole fish or equivalent)
- 1/4 cup fresh lime juice
- 1 tsp salt
- freshly crushed peppercorns (about 8)
Directions
- Preheat oven to 400 F.
- Toast the almonds on a dry pan over medium heat. Then, chop them coarsely. (I would have rather ground them, but my little processor is broken, and it would have taken me too long to use mortar and pestle to pulverise them.)
- Cook the almonds, chopped onions, garlic, and parsley in olive oil over medium heat for about 5 minutes.
- Add 1/2 cup of the chicken stock and 1/2 tsp salt, and then stir well. Remove pan from heat.
- Grease a baking dish and place the sliced onions on the bottom. Put the bay leaf bits and thyme evenly over the onions, and then lay the fish on top.
- Sprinkle the lime juice, 1/2 tsp salt, and crushed peppercorns evenly over the fish.
- Spread the almond mixture over the fish, and then pour the remaining cup of stock on top.
- Bake for 30-40 minutes. Serve immediately.
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