Baked Pangat or Pinangat
Baked fish fillet with olive oil, onions, tomatoes, kamias and spices. Just like pinangat the usual method of cooking is similar but the difference is, this dish is baked and instead of the whole fish, this recipe uses fish fillet. Lapu-lapu and maya-maya fish fillet is a good choice and you don’t need to worry about fish bones because it is already filleted.
4 pcs big tomatoes, sliced into rings
3 pcs big onions, sliced into rings
6 pcs fresh kamias, sliced into rings
1/2 cup olive oil
1 kilo lapu-lapu or maya-maya fillets
1 Tbsp. salt
1/4 tsp. peppercorns, crushed
How to cook Baked Pangat or Pinangat
- Line the bottom of a pyrex dish with sliced tomatoes, onions and kamias.
- Pour in half of the olive oil and arrange a layer of fish fillet.
- Sprinkle salt and pepper on both sides.
- Add remaining tomatoes, onions and kamias on top of the fish fillets.
- Sprinkle with salt and the remaining half of the olive oil.
- Bake at 350 °F for 45 minutes or until fish is cooked.
- Serve hot with steamed rice. Serves 6.