This recipe is baked sea bass or grouper in home made tomato sauce and dressed with mayonnaise. Actually the usual au gratin is sprinkled with bread crumbs with cheese or butter but this recipe calls for mayonnaise. This dish also have a sauce with lots of fresh tomatoes. I think this is one of the suggested dish you can sook this coming holiday season.
You might think that baking a fish using this kind of recipe is complicated. To tell you how easy it is, first arrange onion rings in baking dish. Rub with sea salt and lemon or calamansi juice. Place fish in baking dish on top of onion rings. Drizzle with olive oil and water. Bake in 350 °F oven for 10 minutes. Spoon sauce (see sauce recipe below) over fish and bake for another 15 minutes. Top with mayonnaise, bake for another 5 minutes, then serve.
How to Cook Royal Apahap Au Gratin (Sea Bass Au Gratin)
- 1 pc large 1/2 kilo sea bass (apahap) or grouper (lapu-lapu)
- 1 pc large onion sliced into rings
- 1 tablespoon sea salt
- 1 tablespoon lemon or calamansi juice
- 1/4 cup olive oil
- 2 tablespoons water
- 1 quart mayonnaise
For the sauce:
- 1 teaspoon chopped garlic
- 1/2 cup olive oil
- 1/2 cup chopped onions
- 3/4 kilo tomatoes. peeled seeded and chopped
- 1/4 teaspoon ground oregano
- 1/8 teaspoon thyme
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon MSG
- 1 tablespoon chopped parsley
How to cook Royal Apahap Au Gratin:
- Arrange onion rings in baking dish. Rub with sea salt and lemon or calamansi juice. Place fish in baking dish on top of onion rings.
- Drizzle with olive oil and water. Bake in 350 °F oven for 10 minutes.
- Spoon sauce over fish and bake for another 15 minutes. Top with mayonnaise, bake for another 5 minutes, then serve.
How to make the sauce:
- Over low-medium heat, saute garlic in oil until light golden brown, Add onions and saute until wilted.
- Add tomatoes and simmer, stirring occasionally for about 20 minutes, then add oregano , thyme, salt, pepper, MSG, and simmer for another 5 minutes.
- Adjust seasoning to taste, then add parsley.
Leave a Reply