Due to its abundance in the Atlantic and Pacific Oceans, the conger eel is one of the most well known fish in Argentina, and above all because its meat has a great flavor. It tastes very good even in the simplest preparation on the grill, with a little salt, lemon and a few drops of olive oil; in the oven with lemon, olive oil, chopped parsley, and a chive. Also, rosemary makes an excellent match with the flavor of this white, tasty and abundant fish.
1 – Place the conger in an oven dish. Pour oil and wine over fish and salt and pepper to your liking.
2 – Sporadically place the garlic, capers, parsley, basil and half of the tomatoes on top of the conger. Then, place the other half of the tomatoes around the conger.
3 – Cover the baking dish and bake for 20 minutes. 5 minutes before removing from the oven, uncover the conger. Serve immediately, with rice or baked potatoes.
This type of dish is well accompanied with rice, pasta, artichoke hearts and also sautéed spinach with butter or with a mixture of garlic and olive oil.
Ingredients (makes 4 servings)
- 1,000 to 1,200kg. Filet of Conger Eel, without fishbone
- 8 pear tomatoes, pealed and cut lengthwise
- ½ glass white wine
- 8 fresh basil leaves
- 1 tablespoon capers (or 1 tablespoon pitted green olives)
- 3 garlic cloves, cut in slices
- ½ cup olive oil (or another oil)
- Salt and Pepper
- 2 tablespoons parsley
- Pinch of curry (optional)