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1
Coarsely chop onion and place in the bottom of a baking dish or a baking sheet.
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2
Peel and chop tomatoes and add to dish with onion.
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3
Drizzle with olive oil and add potatoes.
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4
Tip: When using frozen red fish, thaw and clean it before cooking.
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5
Make 2 cuts lengthwise.
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6
Place fish in the center of the baking dish.
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7
Drizzle with wine.
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8
Cut peppers into strips and sprinkle over the potatoes and fish.
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9
Garnish with parsley and season with salt, cilantro and thyme.
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10
Cover pan and bring to a boil.
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11
Reduce heat and simmer over low heat for about 10 minutes.
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12
Preheat oven to 210u00b0C (approximately 400u00b0F).
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13
Place olive oil, unpeeled garlic, bay leaf and crushed tomatoes in an oven-safe serving dish.
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14
Bring mixture to a simmer and cook until tomatoes are soft and falling apart.
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15
Add rice and fry for 5 minutes, stirring so rice doesn't stick to the bottom of the pan.
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16
Add boiling water carefully, stirring to loosen rice.
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17
Season with salt, cover and bring to boil again.
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18
When mixture is boiling, carefully transfer baking dish to preheated oven. Bake in preheated oven for 30 minutes.
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19
Tip: Remove cover from the rice during baking for a crisp crust on top.
