Baked Bronzini Portuguese Style (Robalo)
“Thirty years ago you found this wild Mediterranean fish only in southern European countries. In Italy it’s called branzino, in France it’s known as loup de mer, in Greece lavraki, and in Portugal robalo. Today it’s probably the second most popular upscale farmed fish in the world, after salmon. While it still swims wild, the farmed variety is delicious too. Neither bland like tilapia not strong like bluefish, the flavor is acceptable to the majority of palates. Enjoy something different with your family, and remember to always eat well, friends!.”
Bon appetit!!
Antonio Seabra
Baked Bronzini Portuguese Style (Robalo)
Rated 3.5 stars by 4 users
Category
Main Dish
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
427
Author:
Antonio Seabra
“Thirty years ago you found this wild Mediterranean fish only in southern European countries. In Italy it’s called branzino, in France it’s known as loup de mer, in Greece lavraki, and in Portugal robalo. Today it’s probably the second most popular upscale farmed fish in the world, after salmon. While it still swims wild, the farmed variety is delicious too. Neither bland like tilapia not strong like bluefish, the flavor is acceptable to the majority of palates. Enjoy something different with your family, and remember to always eat well, friends!.”
Bon appetit!!
Antonio Seabra
Ingredients
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• 1/4 Cup Triunfo Olive Oil.
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• 1 Medium Onion, Thinly Sliced.
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• 3 Cloves Garlic, Sliced Thin.
• 3/4 Cups Casa Américo White Wine.
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• 3/4 Cups Luso Water.
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• 1/4 Cup Tomato Paste.
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• 1 Tbsp Sweet Pepper Paste.
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• 1/4 Tsp Cumin.
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• 1/4 Tsp Cinnamon.
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• 1 Tbsp Coarse Salt.
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• 3 Oz Corte’s Chouriço Caseiro.
• (3 Bronzini), Cleaned With The Head On.
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• 1 Dole Classic Garden Salad.
Directions
Preheat the oven to 375 ºF.
Pour the oil in a large Pyrex baking dish and spread it along the bottom.
Spread the sliced onion and garlic evenly over the oil on the bottom of the baking dish.
In a medium bowl, whisk together the wine, water, tomato paste, sweet pimento paste, cumin,cinnamon and salt.
Place the three fish on the bed of onion, side by side. Leave a little space between each one.
Cut three cross slits on each fish, one near the head, one in the middle and one closer to the tail.
Cut the piece of chouriço in thin slices and then cut the slices in half.
Place a slice or two of chouriço in each slit that you cut in the fish. Spread the other pieces around the fish.
Pour the wine sauce over the fish. Make sure to get the sauce over the entire fish.
Place the baking dish in the oven on the middle rack and bake for 30 minutes.
Take the fish out of the oven and serve hot with a favorite side.
Recipe Note
• If you're using larger fish than the ones we used, let the fish bake another 5 to 10 minutes.
• For the chouriço, feel free to use the spicy version if you like a little kick.
Nutrition
Calories 427, Sugar 14 grams, Sodium 1402 milligrams, Fat 16 grams, Saturated Fat 1.1 grams, Carbs 33.9 grams, Fiber 1.8 grams, Protein 37.9 grams
