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Whole Fish Baked in Tomatoes, Onions, and Garlic (Emeril Lagasse) Recipe

Whole Fish Baked in Tomatoes, Onions, and Garlic (Emeril Lagasse) Recipe

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Whole Fish Baked in Tomatoes, Onions, and Garlic (Emeril Lagasse)

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Ingredients:

Serving

1 (3 to 4-lb) fish , such as rocaz
1/4 cup extra-virgin olive oil
1 1/2 tsp salt
1 1/2 tsp essence , recipe follows
1/2 tsp paprika
2 cups chopped, seeded tomatoes
1 cup sliced yellow onions
1/4 cup dry white wine
2 tbsp minced garlic
1/4 cup minced parsley
2 tbsp minced oregano
1 tbsp minced thyme
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 375 degrees F.
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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1563.32 Kcal (6545 kJ)
Calories from fat	899.95 Kcal
		% Daily Value*
Total Fat	99.99g	154%
Sodium	6605.49mg	275%
Potassium	3277.77mg	70%
Total Carbs	59.78g	20%
Sugars	8.4g	34%
Dietary Fiber	33.13g	133%
Protein	108.07g	216%
Vitamin C	22.2mg	37%
Vitamin A	0.1mg	4%
Iron	12.8mg	71%
Calcium	542.7mg	54%

Amount Per 100 g
Calories	246.79 Kcal (1033 kJ)
Calories from fat	142.07 Kcal
		% Daily Value*
Total Fat	15.79g	154%
Sodium	1042.75mg	275%
Potassium	517.43mg	70%
Total Carbs	9.44g	20%
Sugars	1.33g	34%
Dietary Fiber	5.23g	133%
Protein	17.06g	216%
Vitamin C	3.5mg	37%
Iron	2mg	71%
Calcium	85.7mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.