Moist baked pompano fish stuffed with onions and sweet peppers.
Ingredients
- Whole pompano fish
- Onion
- Sweet pepper
- Lemon juice
- Salt, divided
Tools Needed
7 x 11-inch rectangular pan or 9 x 13-inch rectangular pan
How to make this recipe
- Preheat convection oven at 425 degrees F.
- Clean and removed the gills and insides of the fish. Slice across the body of fish on both sides. Fill it with ½ teaspoon of the salt.
- Place the fish into the baking pan. Mixed the onion, peppers, lemon juice, and ½ teaspoon of salt.
- Place the vegetable mixture inside the fish and the gills area.
- Bake covered with tinfoil or uncovered for 30-40minutes at 425 degrees F.
- Let it cool for at least 15 minutes before serving.
Should I bake the fish covered with tinfoil or uncovered?
You can do both. If you want the fish very moist you can cover it with tinfoil. If you want it to be on the drier side, bake it uncovered. The good thing about the pompano fish is very moist. Even if you bake it uncovered, the fish remains moist.
What to serve with?
You may serve the fish with your favorite dipping sauce or try my Simple Garlic Vinegar Sauce. Rice and vegetables also go well with the fish.
How to store
The fish can be kept in the fridge for 3-4 days in an airtight container.
Related Recipes
Baked Pompano
Moist baked pompano fish stuffed with onions and sweet peppers.
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Servings: 1 Fish
Equipment
- 7 x 11-inch rectangular pan or 9 x 13-inch rectangular pan
Ingredients
- 2- pound whole pompano fish
- 3 tablespoon finely chopped onion
- 3 tablespoon finely chopped pepper
- 2 teaspoons lemon juice
- 1 teaspoon salt divided
Instructions
- Preheat convection oven at 425 degrees F.
- Clean and removed the gills and insides of the fish. Slice across the body of fish on both sides. Fill it with ½ teaspoon of the salt.
- Place the fish into the baking pan. Mixed the onion, peppers, lemon juice, and ½ teaspoon of salt.
- Place the vegetable mixture inside the fish and the gills area.
- Bake (covered with tinfoil or uncovered) for 30-40minutes at 425 degrees F.
- Let it cool for at least 15 minutes before serving.
Tried this recipe?Mention @seasiderecipes
Matilda
Thank you so much for this simple and tasty recipe.
I baked covered for moisture and then uncovered for the last minutes to get the outside a little crispy.
Also added fresh garlic and butter and seasoned with garlic, powder, paprika, and pepper. My family LOVED it!
joe nuts
idk how good this tastes that sh** looks horrifying
Adelyn
I can understand why some people think it is distasteful to have a head on a fish. However, in Filipino culture it is seen to be a delicacy to have a head on a fish.
regards,
Adelyn
Shelley
I had never tried Pompano before. What a delicious fish and your recipe was great! Thanks
Adelyn
thank you Shelley.
regards,
Adelyn
Nicholaus
Thank you for the wonderful recipe.
Adelyn
Hi, thank you for taking the time to comment. It is greatly appreciated.