I just love simple baked whole fish, Spanish style. You can use any white fish of your choice and bake it in the same way, adjusting the cooking time, depending on the weight of your fish. Chicken stews are common both inland and on the coast of Almeria. This recipe, known as ‘Pepitoria’ in other regions, is one of the most appreciated, more than anything for its delicious sauce.
Over the past couple of weeks, I’ve baked both Turbot (rodaballo) and Seabass (lubina).
Ask the fishmonger to remove the fish gut, but leave the head/tail in tact (although I removed the heads for making stock in these cases). Wash and dry the fish and season with salt inside and out. Make 2 or 3 diagonal slits across the skin/flesh and place on a baking tray lined with tinfoil or grease proof paper.
Now just whisk together with a fork some crushed garlic, finely chopped fresh parsley 3-4 tbsps virgen olive oil and half a glass of white wine. Pour the mixture over the fish, making sure it penetrates the slits and bake in a preheated oven at 180ºC for 15-20 mins for smaller fish or 25-40 mins for large fish.