Ease of Preparation: Medium
Yield: 4 servings
ingredients:
- 1 lb (454 g) okra
- 6 tablespoons (90 ml) olive oil, divided
- 4 potatoes, peeled and cut into thin slices
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) balsamic vinegar
- 1 seabass, cleaned and scaled
- 6 tomatoes, diced
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1 ml) pepper
- 1 tablespoon (15 ml) chopped mint
- 1 tablespoon (15 ml) chopped parsley
method:
Trim okra.
Oil baking dish with 2 tablespoons (30 ml) olive oil and layer potato slices so they overlap.
Rinse fish and pat dry with paper towel. Score the skin on both sides.
Place on top of the sliced potatoes.
Heat 2 tablespoons (30 ml) olive oil in a frying pan.
Add onion and garlic and sauté until soft.
Deglaze with the balsamic vinegar.
Add okra to frying pan to warm through.
Take off the heat and spread mixture onto the fish.
Add tomatoes.
Pour remaining 2 tablespoons (30 ml) olive oil over top and sprinkle with salt and pepper.
Top with chopped mint and parsley.
Cover with foil and bake at 350 F (180 C) for 30 minutes.
Remove foil and continue cooking for 20 minutes, or until fish flakes easily.
Serve.