💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Pat the fish dry well with paper towels and cut diagonal slashes on both sides.
Knife
💡The slashes let the seasoning in and the heat reach the thick flesh near the back, so the fish cooks evenly.
3
In a bowl, mix the tomatoes, onion, garlic, parsley, cilantro, olive oil, cumin, hot paprika, turmeric, salt and black pepper.
Bowl
4
Stuff the belly of the fish with half the mixture. Spread the rest of the mixture in the baking pan and place the fish on top.
Baking pan
5
Arrange the lemon slices on the fish.
6
Roast the fish in a hot oven (190°C / 375°F) 35–40 minutes, until the fish is done.
⚙ Oven roastingOvenBaking pan
💡The fish is done when the flesh near the backbone is white and flakes easily with a fork; a white, opaque eye is another sign.
278calories
30 gprotein
7 gcarbs
14 gfat
● protein 44%● carbs 11%● fat 46%
Per serving (287 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
