Spanish Baked Fish

Ingredients

• 1 cup Bread crumbs
• 1 cup Tomatoes, diced
• 1 tablespoon Onion, minced
• 1 tablespoon Parsley, minced
• 1/2 cup Tomato pulp
• 2 tablespoons Butter, melted
• 10 slices Olives, sliced
• 1/2 cup Seedless raisins
• 4 fillets Fish fillets (Quantity estimated (not specified in original recipe))
• 1/2 cup Red chile peppers, seeded and split (Quantity estimated (not specified in original recipe))
• 1/2 cup Green chile peppers, seeded and split (Quantity estimated (not specified in original recipe))
• 1/2 cup Red sweet peppers, seeded and split (Quantity estimated (not specified in original recipe))
• 1/2 cup Green sweet peppers, seeded and split (Quantity estimated (not specified in original recipe))
• 1/2 cup Water (Quantity estimated (not specified in original recipe))
• 1/2 cup Olive oil
• 1/2 cup Onion, chopped
• 1/2 tablespoon Parsley, chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Oregano
• 2 cups Raw tomatoes, chopped
• 6 cloves Cloves
• 2 cups Pepper pulp
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 4 wedges Lemon wedges (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a bowl, combine bread crumbs, diced tomatoes, minced onion, minced parsley, tomato pulp, melted butter, sliced olives, and seedless raisins. Mix well to combine.
2. 2Fill the fish fillets with the prepared filling. Sew up the fish to secure the filling, or secure with toothpicks.
3. 3In a saucepan, combine red and green chile peppers, red and green sweet peppers (all seeded and split). Add water to barely cover. Bring to a boil and cook until tender. Mash the peppers in the water. Press through a sieve to remove seeds and skins. Heat olive oil in a pan. Fry onion, parsley, and garlic in the oil. Add oregano, chopped tomatoes, cloves, pepper pulp, and salt to taste. Cook until the sauce thickens. Strain the sauce.
4. 4Place the filled fish in a baking pan. Bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5Carefully remove the baked fish from the pan and place it on a hot platter. Peel off the skin. Pour the hot prepared Spanish sauce over the fish. Garnish with lemon wedges and parsley.