Part 4/7:
Once seasoned, the host places the fish on a grilling rack within a baking tray, explaining that this technique allows for even cooking, preventing the bottom from steaming and ensuring the fish gets beautifully roasted. He recommends that if viewers don’t have a grill, they can use a bed of onions and bell peppers for added flavor.
He fills the fish with more onions and bell peppers for a fragrant touch, showcasing the preparation step-by-step. After ensuring that the fish is well-seasoned and stuffed, he wraps it in aluminum foil, highlighting the need to preheat the oven to 180°C before baking for approximately 30 to 40 minutes. The aluminum creates a steaming effect, allowing the fish to absorb all the flavors.