Pargo Asado Con Salsa Esmeralda

Name: Pargo Asado Con Salsa Esmeralda (Baked Sea Bream with Green Sauce)
Yield: Serves 6
Cuisine: Cuba
Ingredients: 2 lb. potatoes, peeled and cut into ½-inch slices; Butter; 8 fl oz. olive oil; 5-6 lb. bream cleaned and scaled, but with head and tail left on; 4 tablespoons parsley, chopped; 2 pimentos, cut into strips; 4 cloves garlic, crushed; ¼ teaspoon freshly ground pepper; 6 tablespoons lime juice; ¼ teaspoon ground cumin; 2 teaspoons salt

Baked Sea Bream with Green Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

2 teaspoons salt
¼ teaspoon freshly ground pepper
4 cloves

Americas
Cuba
Fish course
Pescatarian
Gluten-free
Caribbean

Method

Mix together the salt, pepper, garlic, orégano, cumin and lime juice and rub into the fish inside and out. Set aside for half an hour. Butter an oven-proof dish large enough to hold the fish comfortably. Arrange the potatoes on the bottom of the dish, place the fish on top, pouring the marinade over the fish. Pour the oil over fish and potatoes. Cook in a