So this isn’t strictly a Chilean classic. However, it does include some classic ingredients.
Firstly, fish. You can pick up some amazing fresh fish and seafood at the local street market. Anything from whole Pacific sierra to clams to sea urchins. The 1m long sierra seemed a bit excessive for 2 people for lunch and we have limited space in the freezer, so we settled on a couple of jurel. I did a bit of research after and found out that jurel is also known as the extremely overfished Chilean jack mackerel. I’m going to have to suss out some more sustainable options for next time because this dish is delicious.
Admittedly, the probable cause of said deliciousness is offsetting the healthiness of the fish with longaniza (Chilean chorizo) and cheese. If you were looking for a light supper recipe, you have come to the wrong place, my friend. This dish is, unapologetically, a winter comfort food king!
So as I mentioned before, this dish contains classic Chilean ingredients. We picked up the veggies from the local street market, the longaniza came from Chillán, the city of longaniza, the fish is obviously local because Chile is basically one long beach, and the cheese came from Valdivia, a city in the south.
As this is a baked fish recipe, I decided to make a side of roast veggies, partly to not waste a hot oven, but mainly because I am crazy about roast veggies and the pumpkin here is amazing and South America is the land of potatoes, so my not?!
For the fish:
- Whole fish with scales, head and insides removed. Jurel is a very meaty fish, kinda like tuna, so go for something like this so that I doesn’t fall apart in the oven.
- Juice of 1-2 lemons
- 1 garlic clove, crushed
- 1 tomato, sliced
- 1 onion, thinly sliced
- Cheese, sliced, enough to cover the length of the fish
- Chorizo, sliced, enough to sparsely cover the fish
For the veggies:
You can use what ever veggies you want for this, but I used these because I had them in the fridge:
- Pumpkin, potato, carrot, cauliflower, capsium chopped into bite sized chunks, enough to cover a baking tray
- 1/3 cup olive oil
- White wine
- 1 teaspoon dried rosemary
- Salt and pepper
Marinate the fish in lemon juice, salt and garlic for about an hour. Drain the fish well of the marinade.
Mix the chopped veggies with olive oil, rosemary and seasoning, spread evenly on a baking tray and put into an oven preheated to high. These need to bake for 45 minutes to an hour 1, so put them in before the fish.
Meanwhile, fry the chorizo until just cooked. Don’t add any extra oil because it already has plenty of fat and will cook in its own juices.
Open the fish up in a glass baking dish so the side with skin is facing down. Cover one side with slices of cheese, tomato, chorizo, onion and sprinkle, generously with oregano. Fold the other side over the top so you have what looks kinds like a sandwich, but with fish fillets instead of bread.
Bake the fish in the oven for 35 minutes, or until the fish is cooked through. About 10 minutes before it’s done, pour some white wine into the baking dish.