Pescado al Horno - Spanish

10m
Prep Time
20m
Cook Time
30m
Ready In


"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

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


No special items needed.

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