Cheesy Baked Bangus
This Cheesy Baked Bangus is a simple yet rich and garlicky dish made with bangus belly, topped with melted cheese, providing comfort food vibes that are perfect for any occasion.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 700 g Bangus belly (milkfish belly), about 700 g to 1 kg, cleaned and scaled
- 4-6 tablespoons Butter, 4 to 6 tablespoons (salted is fine)
- 6-10 cloves Garlic, minced Yes, go big here.
- 1-2 tablespoons Lemon or calamansi juice
- to taste Salt
- to taste Black pepper
- 1-1.5 cups Cheese, shredded (mozzarella for melt, or quick melt cheese)
- optional Chopped parsley or green onions for topping
- optional A pinch of chili flakes If you want a gentle kick.
Instructions
Preparation
- Preheat your oven to 200 C (about 400 F). Lightly grease a baking dish or line it with foil for easier cleanup.
- Pat the bangus belly dry with paper towels.
- Season both sides with salt and black pepper.
- Melt the butter in a small pan on low heat, then add the minced garlic. Stir for about 1 minute until the garlic smells fragrant.
- Turn off the heat, then stir in the lemon or calamansi juice. If using chili flakes, add them now.
- Place the bangus belly in the baking dish and spoon the garlic butter over it.
Baking
- Bake uncovered for 18 to 25 minutes, checking the fish around 18 minutes.
- When the fish is almost done, sprinkle the shredded cheese generously on top.
- Return to the oven for an additional 5 to 8 minutes until the cheese is melted and bubbly.
- Optional: Broil for 1 to 2 minutes to get a golden top, but watch closely to avoid burning.
- Rest for 5 minutes, then top with chopped parsley or green onions before serving.
Notes
This recipe can be adjusted with different toppings and ingredients, such as adding cream, spices, herbs, or omitting cheese for a lighter option. Be mindful of baking times to avoid overcooking the fish.