| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 16g | 2g | 40g |
| sugars | fibre | protein | salt |
| 18g | 5g | 36g | 1g |
Why I Love Colombian Pescado a la Teja
When I first tried the Colombian dish, Pescado a la Teja, I was floored by a wave of flavors that took me on a culinary journey across the globe. What drew me to this recipe was its base of seafood, reminiscent of the fish markets in my hometown, Seattle and the sushi rolls I so enjoy crafting. The use of fish as a canvas for a blend of spices and delightful textures is a concept familiar to my Japanese heritage.
A fusion of Flavors
I’ve always loved mixing the flavors of different cuisines to create a new and tantalizing dish. Pescado a la Teja meets this criterion beautifully. The savory fish bathed in the concoction of olive oil, minced garlic, chopped onions, and spices, then layered with plantains is a harmonious fusion of flavors. The wine and fish stock impart a depth of flavor that brilliantly complements the sweetness of plantains.
Inspiration from the Chef
In terms of inspiration, Michel Guérard springs to mind. Known as one of the pioneers of Nouvelle Cuisine, Guérard has always championed light, healthy dishes that don’t compromise on flavor – something Pescado a la Teja exhibits perfectly.
This dish is evocative of Grilled Sea Bass with Indian Green Herb Chutney or Mojo de Ajo, with their shared theme of creating a harmony of flavors around prime seafood.
Pescado a la Teja pairs brilliantly with Cilantro Lime Rice, making it a full meal that will make your dinner table nothing short of glorious.
The magic of Pescado a la Teja is in its simplicity and the delicate balance of its flavors. It is a testament to dishes that transcend cultural and geographical boundaries to win hearts (and stomachs) around the world.
What You’ll Need
- 6 fish filets (preferably sea bass or red snapper)
- 6 ripe plantains
- 3 tablespoons of olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup of chopped fresh cilantro
- 1 tablespoon of ground cumin
- 1/2 cup of white wine
- 1/2 cup of fish stock
- Salt and black pepper to taste
- Lemon wedges for garnish
Method
Step One
Preheat your oven to 375°F (190°C). While the oven is warming up, peel the ripe plantains and cut them into slices. Set them aside for later.
Step Two
Heat up the olive oil in a large skillet over medium-high heat. Once the oil is hot, add your minced garlic and chopped onion into the skillet and sauté until they turn a golden-brown color. This should take about 5 minutes.
Step Three
Next, add the chopped tomatoes, bell peppers, and cilantro into the skillet. Stir well then season the mixture with the ground cumin, salt, and black pepper. Allow these ingredients to cook together for 5 minutes.
Step Four
Place your fish filets in a baking dish and season them with some additional salt and pepper. Pour the vegetable mixture from your skillet over top of the filets, followed by the white wine and fish stock. Place the sliced plantains around the fish in the baking dish.
Step Five
Place the baking dish in your preheated oven and bake for 25-30 minutes. When it’s done, the fish should be flaky, and the plantains should be golden brown.
Step Six
Remove the dish from the oven and let it cool for a few minutes. Serve the Pescado a la Teja hot, garnished with lemon wedges on the side.
