MORE POCITOS FISH, BAKED IN SOFRITO

So that market fish was so amazing, you would need at least another way to make it.

You would buy about 1/2 lb. of skinless fillets per person - some kind of fish that has fillets that are fairly big, about 1/2" thick.  You can cut them in half if you like. This recipe is for 2-3 lbs - 4-6 people.

Also:

• 2 onions sliced
• 3 or 4 green and/or red peppers, sliced
• 2 jalapeños, chopped, if you like them
• 3 cloves garlic, chopped
• 1 large can diced tomatoes
• cumin, paprika (regular or smoked), red pepper flakes, salt
• 1 cp. of white wine
• 3 TB butter
• handful chopped parsley
• rice

Preheat the oven to 425, and start cooking a pot of plain white rice on the side.

Make a tomato-onion-pepper-garlic compote, aka sofrito:

Saute in olive oil:  the onions, peppers, garlic, until soft.  Add the tomatoes and any/all of those spices to taste.  Cook down until fairly thick, around 20 minutes.

Spread about half in the bottom of the pan and put the fillets in one layer on top.  Season them with salt and pepper.  Put the rest of the sofrito over the top, along with the wine, and lay a piece of parchment paper over the top. Put in the oven to bake until just done - maybe 1/2 hour?  

Here's the part that makes this great.  Tip the pan and pour or spoon out as much of the liquid as you can (there should be a good amount) into a wide saucepan.  (It's a little tricky because the fish starts to slide out - so you might want to hold a pot cover or something over the top when you do this.) Keep the parchment paper on top and try to keep fairly warm.  In the saucepan on the stove, boil the liquid down until it thickens and is sauce-like (watch to make sure it doesn't disappear!) and then throw in the 3 TB butter, which will melt immediately.  Pour this sauce back over the fish and sprinkle with chopped parsley.  

Serve with the rice.

(Actually I've even made this with defrosted frozen fish and it's still good.)