Dead fish never tasted so good.

Despite the less than appetising title this is actually a quick and simple way of cooking fish ensuring it retains its flavour while not becoming dry.

The fish in question was brought from the fresh fish counter at the local Mercadona by my wife. Unfortunately she does not recall the name of the fish however being as its dead I don't think it will mind.

Actually we normally use a fish called Dorada (not Wanda) but any oily fish will suffice. It is the principle of the method that counts rather than the fish.

Before I list the ingredients, let's have a look at the fish.

If you think they look bad you should see the other fellow.

The rest of the recipe is as follows;

1 large onion;
A table spoon of olive oil;
A knob of butter;
Three cloves of garlic;
One large tomato;
A teaspoon full of brown sugar (helps the medicine go down);
Salt and pepper to taste; and
Beer.

First chop the onion into pieces as small as you can make them. Then heat up a sauce pan and melt the butter. Add the olive oil to the pan with a little salt then add the onion. Cook the onion pieces for about 6 to 7 minutes adding a little water from time to time to make sure they don't dry out. The onion will become soft, sweet and translucent. At this point add the sugar and cook for another 2 minutes but don't let them burn - use a moderate heat.

The fish should be cleaned up and gutted. Remove the spine and as many of the bones as possible. The fish should be opened up like a butterly. You'll see what I mean from the next photo. Place each fish on a piece of silver foil.

Crush then chop the garlic and place down the centre of each fish. I used 3 fish hence 3 garlic gloves. Next chop the tomato into tiny pieces and place on top of the garlic. Finally, when the onions are ready, distribute them equally between the fish by piling then on top of the garlic and tomato.

You should have something like this;

Impressive don't you think. Add salt and pepper and drissle some olive oil over the top just for the hell of it then fold the fish up in its foil to make a little parcel ready for the oven.

Place in the oven on 150 degrees and cook for about 20 to 30 minutes. Check to make sure the fish is done and that it is not drying up or burning. The fish should go from being pink in colour to white. The foil helps to retain the moisture and intensify the flavour.

When done, remove from the foil carefully and serve with a side of your choice. Boiled new potatoes with a coating of melted butter and a sprinkling of fresh garden mint would be fine. I chose a light salad with an olive oil and balsamic vinegar dressing.

Superb!!!

Try it, eat it, enjoy it.

'til next time.

Steve