Oven Roasted Pompano Fish with Steamed/Fried Plantains ~ Experience the wonder of a Whole Fish ~ fresh, juicy, and flavorful bones in and skin on Fish!
Hello welcome to my channel, “Les Gourmets de Blanche.” My name is Blanche, thank you for stopping by.
In today’s video, we are going to cook and talk about fish. Whole fish with the bones and skin on. We are so used to eating fish fillet because it’s a no brainer, no waste of time cleaning and/or scaling the fish no, worrying about the bones and just enjoying our meal. But do you know that we are missing on the real experience of eating fresh, juicy, and flavorful fish. No matter the cooking method, a whole fish has more flavor, stays juicier and moister than fish fillets or steaks. So today we are going to roast our whole pompano, a white flesh fish in the oven and serve it with some steamed plantains.
Now let’s get started.
Here is an overview of all the ingredients we are going to use today. The ingredient list and the recipe are in the description box for you.
Ingredients:
Fish and Plantains
• 2 Pompano fishes, cleaned and scaled
• 4 or 6 ripped plantains
Seasoning Spices:
• 3 tbsp of Blanche Green Seasoning
• Salt, garlic salt, black pepper, turmeric, paprika and grated ginger (to taste)
• 1 tbsp of lemon juice
• Olive oil
Tomato Sauce
• 2 Tomatoes
• 1 medium onion
• ½ leek
• 1 medium bell pepper
• 1 tsp of tomato paste
• 1 tsp of Blanche Green Seasoning
• Salt, black pepper, paprika, oil (to taste)
Cooking instruction:
Fish:
• Preheat the oven to 375° on the roast function
• Wash and pat dry the fishes with a paper towel, score them with a sharp knife and reserve at room temperature. Scoring the surface of a protein in a shallow crosshatch pattern allows the seasoning to penetrate, prevents the skin from curling, encourages fat to render, and creates more crispy bits)
• Put the seasoning spices in a bowl and mix together with olive oil to form a paste.
• Rub the seasoning all over the fish and in the cavity.
• Coat a large shallow roasting pan with some oil and place the fish in it.
• Place the fish in the center of the oven for about 30 minutes, occasionally spooning the pan juices over the fish. The fish is done when the flesh is white throughout. If you want to ensure the fish is thoroughly cooked, insert an instant-read thermometer into the thickest part near the head registers 135°.
• Let the fish rest for 10 minutes, then carefully transfer it to a large platter and spoon the pan juices on top then serve.
Tomato Sauce:
• Place the onion, leek, tomato, bell pepper in a pot.
• Add the crushed garlic, grated ginger, all the spices, 2 cups of water and cook it on the stove to reduce the water.
• After 10 to 15 minutes of cooking, add the tomato paste and the dry ground shrimp, let it reduce a little more and add the habanero peppers and cook until the water almost evaporates.
• Now add the oil, give it a good stir, and add a mixture of water and flour to thicken the sauce.
• Cook for a couple more minutes and done!
Steamed/Fried Plantains:
• Prepped the plantains according to the directions given in the video.
• Place the plantains in a large sauté pan in one layer, season with salt, add about 2 to 3 tbsps. of oil, and just enough water to quickly steamed them.
• Cover and let it simmer over medium heat until the water completely evaporates
• Then sear the plantains in the pan over medium high heat and done!
Serving and presentation:
Serve the fish with the plantains and tomato sauce on the side.
ENJOY!!!
#wholefish #ovenroastedfish