Costa RicanDinner

Recipe Story

origins & traditions

This Costa Rican whole roasted fish with vegetables is a celebration of fresh ingredients and simple preparation techniques that allow natural flavors to shine. The fish is marinated in a zesty blend of lime juice, garlic, and cilantro before being roasted alongside bell peppers, tomatoes, and onions. This cooking method ensures the fish remains moist and flaky while the vegetables caramelize beautifully. The dish represents the coastal regions of Costa Rica where fresh seafood meets abundant local produce. Perfect for family dinners or special gatherings, this recipe showcases how minimal ingredients can create maximum flavor when prepared with care and attention to quality.

Instructions

step by step

0/10 done

Preheat oven to 375°F (190°C).
Clean and pat dry the whole fish, making 3-4 diagonal cuts on each side.
In a small bowl, combine minced garlic, lime juice, olive oil, cilantro, salt, and black pepper to create a marinade.
Rub the marinade all over the fish, inside the cavity and in the cuts. Let marinate for 15 minutes.
Slice bell peppers, onions, and tomatoes into thick pieces.
Place sliced vegetables in the bottom of a roasting pan and drizzle with olive oil, season with salt and pepper.
Place the marinated fish on top of the vegetables.
Stuff the fish cavity with lime slices and fresh cilantro sprigs.
Roast in preheated oven for 30-35 minutes until fish flakes easily with a fork and vegetables are tender.
Garnish with fresh cilantro and serve with lime wedges.

Pescado Entero al Horno con Vegetales

4.4 (47)

Whole roasted fish with Costa Rican vegetables, seasoned with fresh herbs and citrus, creating a vibrant and healthy dinner that celebrates fresh ocean flavors combined with local produce.

medium

55 min

4 servings

Ingredients

0 of 10 checked

Main Protein

1200 grams Salmon, whole fish, cleaned and scaled

Vegetables

2 pieces Bell Peppers, sliced into thick strips
3 pieces Tomatoes, sliced into wedges
1 pieces Onions, sliced into thick rings

Marinade

3 pieces Lime, juiced and sliced
6 cloves Garlic, minced

Herbs

4 tablespoons Cilantro, chopped, plus sprigs

Base

4 tablespoons Olive Oil, divided

Seasoning

2 teaspoons Salt, to taste
1 teaspoons Black Pepper, freshly ground

Chef Tips

expert advice

•Choose a fresh whole fish like snapper, sea bass, or tilapia weighing 2-3 pounds.

•The eyes should be clear and the flesh should spring back when pressed.

•For extra flavor, add bay leaves to the cavity along with the cilantro.

•If you prefer spicier food, add sliced jalapeños to the vegetable mixture.

•The vegetables can be varied based on availability - zucchini, carrots, or sweet potatoes work wonderfully.

Variations & Substitutions

make it your own

•You can substitute with fish fillets if preferred, reducing cooking time to 20-25 minutes.

Serving & Pairings

what goes well

•Serve with white rice and black beans for an authentic Costa Rican meal.

Storage & Reheating

keeping it fresh

Storage

Store leftover fish and vegetables in an airtight container in the refrigerator for up to 2 days. Remove any bones before storing if desired. Keep fish and vegetables separate if possible to maintain texture.

Reheating

Reheat gently in a 300°F oven covered with foil for 10-12 minutes until warmed through. Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes. Avoid overheating as fish can become dry.