Clean the fish thoroughly and salt, make sure no scales are left on the skin and the head. Since we use whole fish in this recipe, you will need fish broth previously prepared from other fish heads, bones and skin, earlier.
For this recipe, first you will start cooking on stove and later in the oven. Heat the pen on the stove and add frying oil to cook and caramelize potatoes, onions and garlic. Stir fry the ingredients until they are cooked. While stirring, add brown sugar to complete caramelized cooking. Open the oven bag and add a tea spoon of flour and shake it to avoid ingredients sticking to the bag. Place the bag on oven tray. Place the whole fish in the bag and arrange the cooked vegetables and hot peppers on both sides of the fish. Add sea salt, peppercorn, bay leaves, hot fish broth and olive oil. Seal the bag and punch a hole on top to release excess of steam. Cook for approximately 30 min in preheated oven at 200 degree Celsius. Cut the bag at the bottom to remove the dish into the oven tray. Serve while it is steaming.
1 kg Akuvatur fish
(Pink Dentex, Red Seabream, Premium Seabream,
1/2 kg potatoes, thin sliced
1/2 kg onions, sliced (or shallots)
10 pieces peeled garlic, coarsely chopped
2 hot peppers
2 table spoon frying oil
(such as corn, sun flower or
soy bean oil)
1 glass hot fish broth
1/4 glass olive oil
1 tea spoon brown sugar
1 tea spoon wheat flour
Sea salt, peppercorn, bay leaves