Oven Baked Awrat

For a long period of my life, I wasn’t the biggest fan of fish (or even food in general) but it was always part of my diet as my mum cooks it a lot. From baked to grilled, fried, you can find fish on my mum’s table all the time. I guess it helps that she can get fresh fish quite easily but even when she can’t, frozen fish will show up 🙂

oven baked awrat

Along the years, I started to appreciate the goodness of fish and it become a regular at my table too. The only difficulty is to get it really fresh and we have to rely on the fisheries and supermarkets that claim to have fresh fish. But just like my mum, I choose frozen fish sometimes. And I don’t usually get disappointed.

At the moment, what I’m finding difficult is the fact that, although my boyfriend likes fish (he likes anything to be honest), he finds it a bit hard to deal with whole fishes because of the bones. So I opt a lot more for asking my fishmonger to fillet the fish for me. But in this occasion I had to take advantage of these 2 beautiful fishes and I made Oven Baked Awrat – And it was a delicious meal, believe me 🙂

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Yield: 2 people

Oven Baked Awrat (sea bream)

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Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 2 medium Awrat, sea bream
• 1 large onion, sliced
• 3 cloves of garlic, sliced
• 1 red pepper, cut into strips
• 2 tomatoes, sliced
• 200 ml white wine
• Juice of 1 lemon
• 1 lemon, sliced
• Salt & pepper, to taste
• Chopped parsley, to taste

Instructions

1. Oven - 180C
2. Ask your fishmonger to clean/gut the fish for you but leave it whole including the head.
3. At home, clean the fish with water and dry it slightly with paper towels. Season it with salt, pepper and lemon juice and leave it to marinate for a couple of hours (if possible) to allow the salt to penetrate into the fish.
4. On a baking tray, place the onion slices, garlic, red pepper (reserve a few strips) and tomato slices.
5. Remove the fish from the marinate and remove any salt that it may have on top.
6. With a sharp knife, make 4 diagonal cuts on the body of the fish. Place 2 strips of pepper in 2 of the cuts and 2 slices of lemon in the other 2 cuts.
7. Repeat the operation on the other side of each fish.
8. Place both fishes on the baking tray, drizzle with olive oil and add the white wine to the tray.
9. Sprinkle with salt, pepper and chopped parsley.
10. Cover very well the tray with aluminum foil and bake for 30 min.
11. Remove the aluminum foil from the tray and allow the fish to finish to cook.
12. Serve with boiled potatoes and a green salad

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 192mgCarbohydrates: 27gFiber: 6gSugar: 12gProtein: 8g

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