Whole Fish Baked In Tomatoes, Onions, And Garlic

Recipe Ingredients

1		Fish, such as rocaz - (3 to 4 lbs)
1/4 cup	59ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Emeril's Essence - see * Note
1/2 teaspoon	2.5ml	Paprika
2 cups	125g / 4.4oz	Chopped seeded tomatoes
1 cup	62g / 2.2oz	Sliced yellow onions
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Minced garlic
1/4 cup	23g / 0.8oz	Minced parsley
2 tablespoons	30ml	Minced oregano
1 tablespoon	15ml	Minced thyme

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 375 degrees.

Put the fish in a large colander and rinse under cold running water. Pat dry with paper towels and transfer to a large non-reactive baking dish. Season both sides of the fish with 1 tablespoon of olive oil, 1/2 teaspoon of the salt and 1/2 teaspoon of Essence.

In a large bowl, combine the remaining 2 tablespoons of oil with the tomatoes, onions, wine, garlic, parsley, oregano, thyme, remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of Essence, and paprika. Arrange half of the tomato mixture under the fish, lay the fish on top, and arrange the remaining tomato mixture over the top.

Bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 40 minutes, basting occasionally with the pan juices.

Remove from the oven and let rest for 15 minutes. With 2 spoons, loosen the head from the body of the fish, lift away and discard. Run 1 of the spoons along the spine of the fish, and gently break the flesh into 2 fillets. Lift the fillets onto the serving platter. Carefully lift the spine and other bones out of the fish and discard. Place the remaining fish fillets on the platter and serve with the tomato topping.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E20) - from the TV FOOD - NETWORK

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