Baked conger eel recipe

The conger is a night fish from the Mediterranean, peculiar and similar to a snake due to its elongated body. Due to its properties and excellent flavor, it is a fish widely used in the kitchen and with which we can prepare an infinite number of recipes.

On this occasion, we are going to share a simple but delicious recipe for baked conger eel, healthy and nutritious, since it provides vitamins A and B, proteins and omega 3 fatty acids. We will accompany it with an exquisite and simple green sauce, although if you prefer you can replace it with another one you like. Stay with us and discover how to prepare conger eel in the oven.

Ingredients to make Baked Conger:

• 1 large conger eel
• 3 garlic cloves
• 1 handful of fresh parsley
• 2 pinches of salt
• 4 tablespoons of extra virgin olive oil
• 1 cayenne (optional)

How to make Baked Conger:

1. Clean the conger by removing the entrails and cutting the fins or ask the fishmonger to do it. It is important to note that the thinnest part of the conger eel, approximately in the middle of the fish, is usually too spiny, so cut it almost in half. Also remove the head and save it to make a fish stock or fumet. Then, cut thick slices with the widest half of the conger eel, which is the part with the fewest spines. You can also prepare it whole without cutting or cutting fillets.
2. Trick: Try to make the conger eel as big as possible so that beautiful slices remain.
3. Prepare majado to season the conger eel in the oven. To do this, put the olive oil, salt, parsley and garlic in a food grinder and grind. We also add a chilly to give it a spicy touch, but it is totally optional. You can also use a blender, mortar, or electric hand mixer to make the sauce.
4. Trick: Preheat the oven to 180ºC with heat up and down.
5. Place the fish slices on a baking tray, previously greased with olive oil, and distribute the previous sauce with the help of a spoon. Bake the conger eel in green sauce for 15 minutes, placing the pan in the bottom half (a little below the center) to prevent the fish from burning.
6. Trick: It is not convenient to overcook the fish, since it would lose all its properties and juicy texture.
7. You will notice that the baked conger eel will leave a truly delicious aroma in your kitchen… and this dish is scrumptious! You can accompany the recipe with roasted potatoes in the oven, with grilled vegetables and, of course, a slice of bread.