1 large amberjack of about 2 kg
1 kg of okra
3 onions, finely chopped
3 garlic cloves
1 tomato concasse
1 wine-tint of vinegar
1 cup of Olive oil
salt and pepper
1/2 bunch of parsley finely chopped
Juice of 2 lemons
Sauté the onion and garlic, add the okra after you have cleaned them, in olive oil without mixing at all, and sauté them well. Add the vinegar and let it evaporate.
Add the tomato and salt and pepper and let it simmer for 15 minutes, then add the chopped parsley and remove from the heat.
Cut the fish into chunks, season well, pass from the lemon juice and place it on a large baking tray.
Pour over the pan the okra and sauce. Wet a non-stick paper very well and squeeze it and cover the baking pan, covering the food so it doesn’t burn in the oven. Remove it in the last ten minutes to colour and the sauce to thicken.
Bake at 180 degrees on the last grill, using the oven resistors for about 1 hour.