An easy dish to prepare, this creamy, tangy fish dish adds a festive appeal to the table with the combination of reds, greens, and yellow toppings. The acidity of the tomatoes helps cut through the richness of the mayonnaise and cheese while the aromatics add a subtle fragrance and flavor to the dish.
Ingredients:
- 1 whole large unmarinated Milkfish (approx. 1 lb or more each), butterflied and deboned (a.k.a. daing cut)
- 1 large tomatoes, deseeded and chopped
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 4-6 Tbsp mayonnaise
- ¼ cup grated cheese (cheddar or mozzarella)
- Salt and pepper to taste
Instructions:
- Preheat oven to 300F.
- Line a large baking tray with aluminum foil and place the butterflied fish skin-side down in the center of the tray.
- Season the flesh with salt and pepper.
- Spread mayonnaise liberally on top of the fleshy side – use less or more as needed, depending on the size of the fish.
- Ensure no part of the flesh is left uncovered. This will ensure the fish stays moist during baking.
- Mix together tomatoes, onions, and bell pepper, drain any excess liquid. Sprinkle on top of the fish. The mayonnaise will help them stick to the fish.
- Top with grated cheese.
- Bake in the oven for 40 minutes, then broil for 5-10 minutes, until cheese melts and turns a bit golden on top.
TIP: Transferring the baked fish onto a serving platter could be tricky. You may opt to use the aluminum foil lining to transfer the fish whole.
