Diamante-style grouper

Clean the grouper by removing the innards and let it drain for about 30 minutes. Once done, dry it thoroughly with a clean kitchen towel: the surface must be free of excess water, so that the seasoning will adhere better and the fish will cook evenly.

Season with salt and pepper the grouper over the entire surface, then place it in a baking pan with high edges. Distribute the black olives, previously desalted capers, tomato fillets, and thebay leaf and the garlic, all already chopped. The seasoning should be distributed without compressing the fish.

Pour into the baking pan Add the dry white wine and extra virgin olive oil, distributing them evenly. Make sure the liquid reaches the bottom of the pan without completely covering the grouper: during cooking, it will form a fragrant and slightly salty sauce.

Cover tightly baking pan with a sheet of aluminum foil. Seal the edges well to retain the steam, which will help the pulp cook while remaining soft and will allow the flavors to blend in. pan juices.

Bake at 180°C (356°F) for about 30 minutes. Check for doneness by observing the flesh, which should be tender and opaque, while the bottom should be piping hot and fragrant. Keep the lid on during cooking to prevent the fish from drying out.

Remove the grouper from the baking pan Carefully remove the fruit, holding it to prevent it from breaking. Arrange it on the serving dish while it's still whole: the pulp, now soft, tends to crumble easily when transferred.

Pour the spoonfuls of pan juices Spread the olives, capers, and tomato evenly over the grouper. Chop the fresh parsley and sprinkle it over the fish just before serving, so it retains its distinct aroma and bright color.

Collect the remaining sauce in the baking pan and add the meaty, more fragrant part of the fish head. Use this mixture to season the pasta: the sauce should be flavorful, fragrant, and fluid enough to coat the pasta.