Fish and seafood
Grouper has firm, white flesh that holds together as it cooks, making it a good choice for covered baking. The fish cooks in its own steam: vegetables in the bottom of the pan release liquid, and the covered oven traps the steam. Adding too much water can make the fish taste diluted.
Rinse the fish slices in cold water and pat them dry with paper towels. Sprinkle half the salt over both sides and refrigerate for 10 minutes. The salt draws moisture from the surface so the fish retains its juices in the oven.
Cut the onion into half-moons, crush the garlic, peel the tomatoes and cut them into large dice. If you leave the skins on, they can curl in the oven and remain papery in the sauce.
Drizzle half the olive oil over the bottom of the baking dish. Spread in the onion, garlic and tomatoes, tucking the bay leaves between them. Sprinkle the remaining salt over the vegetables.
Arrange the fish slices in a single layer over the vegetables. Drizzle with the remaining olive oil and the lemon juice. Pour the water in at the edge of the dish, not over the fish. Cover the dish tightly with foil.
Bake covered in a preheated 190°C / 375°F oven for 20 minutes. Remove the foil and bake for another 5–10 minutes. The fish is done when the flesh at its thickest point flakes easily from the bone and is completely opaque. Sprinkle with chopped parsley and serve hot.
Uncover the pan for the final 10 minutes. If it stays covered, the top of the fish will not brown; if uncovered from the start, steam will escape and the fish may dry out.
Balığı tuzlayıp yarım saat beklettim, fırında hiç dağılmadı. Kalın dilim şart, ince dilim kuruyor. Sebzeleri balığın altına serme sırası da önemli, doğrudan tepsiye koyduğumda balığın altı yapışmış ve servis ederken parçalanmıştı.
Kalın dilim doğru tercih. Balığı tuzladıktan sonra üstünü açık bırakıp buzdolabında bekletirseniz yüzeyi kuruyor ve fırında daha iyi renk alıyor.
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