Pargo Asado

Name: Pargo Asado (Baked Sea Bream)
Yield: Serves 6
Cuisine: Cuba
Ingredients: 1 fresh hot red or green pepper, seeded and chopped; 2 cloves garlic, chopped; ½ teaspoon thyme; 1 medium onion, finely chopped; 1 bay leaf, crumbled; 1 large onion, finely sliced; 6 tablespoons olive oil; Salt, freshly ground pepper; 6 tablespoons lime juice; 5-6 lb. bream, cleaned and scaled; 1 tablespoon chopped parsley; 2 oz. toasted almonds, ground

Baked Sea Bream

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

5-6 lb. bream, cleaned and scaled
6 tablespoons lime juice
Salt, freshly ground

Americas
Cuba
Fish course
Pescatarian
Gluten-free
Caribbean

Method

Cut the head off the fish and use to make ½ pint stock.

Mix the lime juice with salt and pepper to taste and rub into the fish, inside and out. Set aside. Pour 4 tablespoons of the olive oil into a