Boneless Bangus Fisherman Style (Boneless Bangus a la Pescador)

Make sure the Bangus is boneless. You can also use Fillet of Sole for this dish. Do not substitute the Extra Virgin Olive Oil for the garlic mixture.

Ingredients

  • 1 whole boneless milkfish (bangus), about 1⁄2 kilo
  • 1 tsp. Molinera Pure Olive Oil
  • 2 cloves garlic, sliced 2 pcs. chili pepper
  • 2 tbsp. Molinera Extra Virgin Olive Oil
  • 1⁄2 chopped parsley salt

Procedure (serves 4-6)

  1. Fry the bangus with the MOLINERA PURE OLIVE OIL skin-side up, just to brown the meat.
  2. Fry the sliced garlic and whole chili peppers in MOLINERA EXTRA VIRGIN OLIVE OIL. Do not burn the garlic.
  3. Place the grilled fish in a baking dish, skin-side down. Over it, pour the sautéed garlic mixture. Sprinkle with chopped parsley and salt.
  4. Bake in a preheated oven (400oF) until fish is completely cooked.

Tip:

Make sure the Bangus is boneless. You can also use Fillet of Sole for this dish. Do not substitute the Extra Virgin Olive Oil for the garlic mixture.

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