Chilean Style Baked Fish

During our recent trip to Chile, we were hosted by my sister-in-law’s family for part of the time and treated to some tasty, home cooking. Lou loves to help in the kitchen and particularly enjoyed this fish dish, that she helped to prepare and was desperate to recreate on our return. The dish itself is so simple and quick to prepare and can be put together in advance ready to be chucked into the oven at dinner time. The red onion softens and becomes super-sweet and the cooking process produces a really tasty liquor that must be spooned over the fish when it’s served. We’ve used cod in this recipe (what I happened to have in the freezer!) but it would work equally well with any white fish. In fact, the fish used in Chile was very similar to sea bass, so if you have a bigger budget or want something fancy for a dinner party, sea bass would work perfectly! This recipe serves two adults or three children and is easily adjusted to serve more.

Ingredients:

2 cod portions (hake, pollock, bass or any flakey white fish would work equally well)
1 small red onion, finely sliced into half moons
1 beef tomato, sliced into thin rounds (any tomatoes will do but I love the way these big ones look in the dish!)
1 tsp dried origano
Salt and pepper
Fresh flat leaf parsley
25g butter (or butter alternative)
Glug olive oil (ideally extra virgin)

Method:

Preheat the oven to 180C
If you are using frozen fish, defrost thoroughly and dry with kitchen towel
Lay out a piece of tin foil and make a bed for the fish with the onion

Dot half the butter onto the onion before the laying the fish on top
Season well with salt and pepper and 1/2 the oregano
Lay the tomato slices on top of the fish

Dot the remaining butter on top and season again with salt, pepper and remaining oregano
Finally, pick some leaves of parsley and tear them over the top

Wrap up the tin foil to form a tight parcel

Place into the oven and bake for 20-25 minutes, until the fish is cooked through
Once plated up, drizzle the fish with some of the cooking liquor and a little olive oil
Serve with salad or with mash for a heartier meal