👨‍🍳 作り方

1. 1

   Preheat your oven to 200°C (400°F).

   💡 プロのコツ: Ensure oven rack is in the middle position.
2. 2

   Make a few diagonal slits on both sides of each fish. Season the cavity and the slits generously with salt and pepper.

   💡 プロのコツ: Stuff the cavities with lemon slices and a few sprigs of parsley if desired.
3. 3

   In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes.

4. 4

   Add the minced garlic, chopped bell peppers, cumin, paprika, and chili flakes. Cook for another 5 minutes until the peppers start to soften.

5. 5

   Stir in the crushed tomatoes and tomato paste. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the sauce to thicken.

   💡 プロのコツ: Add a splash of water if the sauce becomes too thick.
6. 6

   Stir in the lemon juice, salt, and pepper to taste. Remove from heat.

   💡 プロのコツ: Taste and adjust seasoning carefully.
7. 7

   Place the seasoned fish on a baking sheet lined with parchment paper or in a baking dish. Pour half of the pepper and tomato sauce over and around the fish.

   💡 プロのコツ: Ensure the sauce coats the fish well.
8. 8

   Bake for 25-35 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will vary depending on the size of the fish.

   💡 プロのコツ: Baste the fish with the sauce halfway through baking.
9. 9

   Serve the baked fish hot, spooning the remaining sauce over it. Garnish with fresh chopped parsley or cilantro.

   💡 プロのコツ: This dish is traditionally served with rice or boiled yams.