Name: Baked Whitefish with Tomatoes and Garlic
Yield: 4 servings
Ingredients: 1 large bunch cilantro, chopped; 3 large garlic cloves, chopped; 3 tomatoes, sliced; 4 5-to 6-ounce whitefish or sea bass fillets; 1/4 cup olive oil; 1 tablespoon paprika; 1 teaspoon instant chicken bouillon granules; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground pepper; 3 cups (about) water

Servings: 4 persons

1 large bunch cilantro, chopped
3 large garlic cloves, chopped
3 tomatoes, sliced
4 5-to 6-ounce whitefish or sea bass fillets
1/4 cup olive oil
1 tablespoon paprika
1 teaspoon instant chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground pepper
3 cups (about) water

1
Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over.
2
Set fish atop tomatoes.
3
Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl.
4
Pour over fish.
5
Add enough water to pot to reach bottom of fish.
6
Bring water to boil over high heat.
7
Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
8
Using large spatula, transfer fish and vegetables to platter.
9
Spoon some cooking liquid over and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Baked Whitefish with Tomatoes and Garlic

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