Baked Castillan Grouper with Vegetables
Cuajadera
1 large grouper gutted and scaled – reserve the head to make fish stock
Salt
5 slices lemon
¼ cup olive oil
5 large potatoes, peeled and cut in ¼ inch slices
2 large onions, cut in ¼ inch slices
4 large tomatoes, cut in ¼ inch slices
4 bay leaves
1 cup white wine
Preheat the oven to 400 F / 200 C.
Prepare the grouper by washing it well and lightly salting the cavity
Cut five diagonal slices on the side of the fish. Stuff lemon slices into diagonal cuts.
In a baking dish large enough to accommodate the grouper, and at least 3 inches deep, pour the olive oil.
Place the potato slices in a single layer, then the onion slices, then the tomato slices and tuck the bay leaves in the midst of the vegetables. Season the vegetables with salt and pepper to taste.
Place the grouper over the vegetables. Pour ½ cup dry white wine over the fish and vegetables.
Bake for 30 minutes or until the flesh from the top of the fish can easily be pried from the spine.