Baked Pompano Recipes

BAKED POMPANO

Steps:

• 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.

BAKED POMPANO

Steps:

• Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
• Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
• Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
• Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.