What You’ll Need:
- Sole fish (2 people can share one large fish)- I used 3 large
- Onions- 1 medium bulb
- 5 large tomatoes, blended
- Habanero peppers, blended
- Cooking oil- 1/2 cup
- Irish potatoes (optional)
- Adobo all purpose seasoning- 4 teaspoons
- Knorr bullion cubes- 2 cubes
- Salt- to taste
- Thyme- 1 teaspoon
Similar to the tomatoes used for the peppered beef, fry the tomatoes and blended peppers with 2 tablespoons of oil in a pot/ saucepan.
As the tomatoes dry up, add the rest of the spices and continue frying.
Once excess water from the tomatoes have evaporated, and it’s like a paste, adjust spices for taste, and turn off the heat.
Cut out enough foil to cover the entire fish. Place it on a tray or counter top. Spray the foil with cooking spray or rub oil/ butter.
Place the fish on the foil.
Rub the bouillon cubes all over the fish and wrap with foil.
After about 7 minutes, remove the fish from the oven.
Using a tablespoon or a cooking spoon, pour the tomato mixture on both sides of the fish.
Rewrap and place back in the oven.
Place in the oven at 375 degrees for about 25 minutes.
Poke the fish with a fork to make sure it if fully cooked.
Peel and cut Irish potatoes into finger-like shapes.
Wash, strain, and add salt.
Heat up cooking oil.
Add in the potatoes and fry until golden brown.