- 1 Rose fish about 2 kg (approximately 4 pounds) scaled and gutted
- 6-8 Garlic clove
- 6 tablespoons Lime juice
- 6 Bay leaves
- 2 teaspoons Oregano
- 250 milliliters Vegetable oil
- salt and freshly ground pepper
- 2 kilograms Beefsteak tomato
- 1 Yellow onion
- 150 grams green Olives
- 80 grams Caper
- 1 teaspoon dried thyme and Oregano
- 3-5 small Chile pepper
- 1 tablespoon Sugar
- 1 bunch Cilantro
Rinse the fish, pat dry and place in a large baking dish. Peel and finely chop 3-4 of the garlic cloves. Finely chop 3 of the bay leaves. Whisk the lime juice, garlic, chopped bay leaves, oregano and 200 ml (approximately 1 cup) of vegetable oil together. Season with salt and pepper and pour over the fish. Marinate in the refrigerator for 1 hour.
Blach the tomatoes in boiling water briefly, then rinse under cold water and peel. Cut the tomatoes into quarters, remove the seeds and dice. Peel and dice the onion. Heat the remaining vegetable oil in a large pan and sauté the onion until softened. Peel and mince the remaining garlic and add to the pan along with the tomatoes. Simmer for 20 minutes.
Slice the green olives and add to the tomato sauce along with the capers and a bit of the caper brine. Stir in the thyme, oregano and remaining bay leaves. Rinse the chile peppers, cut in half lengthwise, remove the seeds and chop finely. Add the chopped chile peppers to the tomato sauce and simmer for 10-15 minutes. Season with salt and sugar to taste.
Pour the tomato sauce over the marinated fish and bake in an oven preheated to 175°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for about 60 minutes. Rinse the cilantro, pat dry, remove the leaves and chop finely. Remove the fish from the oven, sprinkle with the chopped cilantro and serve.