Baked fish (Eng/Esp)

A new recipe brings me back to the community. This time, I decided to bake some stuffed catalanas. I wanted to try something different, so it was the perfect choice for today's lunch. The only thing I didn't like was that the intense red color that identifies the fish turned pale pink, but the flavor was spectacular.

Ingredients:

• 3 medium catalanas
• 8 sweet peppers
• 2 onions
• 2 green bell peppers
• Salt to taste
• Oil

Procedure:

I cleaned and prepared the fish, making an opening in the top. I submerged them in water, then let them drain and rubbed salt on them.

I washed the seasonings and removed the seeds from the chili peppers and bell peppers. I made sure they were very clean, then cut them into small pieces.

I cleaned the fish and stuffed them with a spoon. I put a little oil in the baking dish—where I would place them before putting them in the oven—and then added a bed of seasonings. I placed the fish on top and baked them for half an hour.

The flavor was extraordinary, so I can say that this recipe was a complete success. My family was pleasantly surprised, which confirms that you have to be daring in the kitchen. I served my fish with cassava and Chinese taro. A glass of sugarcane juice with lemon and plenty of ice was the extra touch I needed to complete this lunch.