Pescado al Horno - Spanish
Recipe: #10994
November 05, 2013
Categories: Dinner, Main Dish, Fish, Haddock, Snapper, Spanish, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Romantic Dinner, Summer, Winter, Weeknight Meals, Oven Bake, High Protein, No Eggs, Non-Dairy, Spring more
"This delicious Spanish dish is easy to prepare and adaptable. Use any firm whitefish of your choice such as red or blue snapper, monkfish, hake, or haddock. I discovered this great recipe on The Latin Kitchen website."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (213.2 g)
- Calories 415.6
- Total Fat - 24.3 g
- Saturated Fat - 4 g
- Cholesterol - 88.4 mg
- Sodium - 1448.9 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 1.3 g
- Sugars - 1 g
- Protein - 36.2 g
- Calcium - 103.7 mg
- Iron - 1.3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees F.
Step 2
Season fillets on both sides with salt, pepper, and 1/4 teaspoon of the paprika. Place in an ungreased non-metal baking dish, big enough to hold the fish in a single layer.
Step 3
In a measuring cup combine lemon juice, oil, and garlic. Drizzle mixture evenly over the fish.
Step 4
In a small bowl, combine breadcrumbs, chopped parsley, and remaining 1/4 teaspoon paprika. Sprinkle over fish.
Step 5
Top with sliced onion rounds.
Step 6
Bake uncovered for 20 minutes, or until fish is easily flaked with a fork.
Step 7
Garnish with the parsley sprig and lemon wedges.
Tips & Variations
No special items needed.
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