Baked Conger Eel Steaks
Make easy and delicious conger eel steaks that everyone will love! Roast in a pan with onions, garlic, and tomatoes. Serve with potatoes on the side.
Equipment
- casserole dish
Ingredients
- 4 Conger eel steaks 1 ½" thick, skin on
- 2 onions, sliced
- 4 garlic cloves, chopped
- 2 medium tomatoes, cut into wedges
- 2 tablespoon olive oil
- 1 Tbsp fresh lemon juice or more if you love lemon
- 1 teaspoon fine sea salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat your oven to 375 F (190 C).
- Place the eel steaks in a casserole pan. Place the tomato wedges around the eel steaks.
- Preheat a large skillet over medium heat. Saute the sliced onions and garlic in a non-stick pan for 3-4 minutes or until starting to soften. Add oil if you aren't using a non-stick pan.
- Top with eel and tomatoes with the sauteed onions and garlic.
- Drizzle everything with the olive oil, the lemon juice, and add salt and pepper to taste.
- Bake the Conger eel steaks until the internal temperature reaches 160 F (71 C), which will take about 25-30+ minutes (depending on the size of your steaks.) We highly recommend using a digital meat thermometer so you don't over cook this, it gets mushy!
- Serve with cooked potatoes and enjoy!
Notes
- Our Conger eel steaks were cut into 1 ½" sections at the fish market. Try to buy uniform pieces.
- Try to buy pieces that are the full eel rounds and not pieces that have the main blood line running through it. The fishmonger does remove the bloodline, but the pieces aren't as uniform and overcook easily.
- This type of eel is found in the Mediterranean Sea, Black Sea, and Northeast Atlantic Sea.
- Feel free to add even more seasoning like lemon slices, chopped fresh basil, fresh parsley, or even add other vegetables.
- Please use a digital meat thermometer so you know when the eel is cooked through. The internal temp should be 160 F (71 C), which is higher than most white fish.
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