Baked Dogfish with Onions and Tomatoes

Seafood and fish is just one of the primary sources of healthy recipes around the world. One that’s very delicious when cooked is the dogfish which is actually one of the most abundant shark species in the world. They are primarily fished in countries like the United States, Canada, New Zealand, and Chile and consumed in European countries like France, England, and Germany. Aside from using their meat as food, their fins and tails are processed to thin needles for a lesser expensive version of shark’s fin soup, instead of the expensive variant sold in specialty restaurants.

Aside from shark’s fin soup, there are other fish recipes for dogfish using their meat. They may be curried for a rich, hearty, and savory dish to be served for lunch, dinner, and the leftovers probably for breakfast. They can also be cooked in baked fish recipes just like the one below.

Dogfish Baked with Onions and Tomatoes

Ingredients

3 pounds Eastern Fisheries dogfish fillets, cut into pieces
salt and pepper to taste
1 lemon
3-4 tablespoons olive oil
1½ pounds onions
½ cup chopped parsley
1 head garlic, peeled and thinly sliced
½ cup white wine
1½ pounds ripe tomatoes
1/3 cup plain breadcrumbs
1 tablespoon tomato paste
2 cups water

Directions

• Wash and pat dry the fish. Season with salt and pepper. Squeeze the juice of the lemon over it and let stand for 1 hour. Clean the onions and slice them thinly.
• Heat the olive oil in a pan and sauté the onions until golden brown. Add the garlic and cook for a few minutes. Add salt and pepper to taste.
• In a glass baking dish, spread half the onion mixture on the bottom. Place the fish pieces evenly on top and then spoon in the remaining onion mix.
• Sprinkle dish with Italian parsley. Slice tomatoes and place evenly on top. Sprinkle with breadcrumbs.
• Dilute tomato paste with water and pour over dish. Bake at 395° F for 30 minutes. Serve on warm plates with juice from the fish. Garnish with parsley.

Recipe source: easternfisheries.com