• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Pescado al Horno

    This Spanish dish is easy to prepare and adaptable: Use any firm whitefish of your choice (red or blue snapper, monkfish, hake, or haddock). Serve with bread and potato salad.


    Ingredients
    1 1/2
    pounds
    fish steaks or fillets
    2
    teaspoons
    salt
    1/4
    teaspoon
    freshly ground black pepper
    1/2
    tablespoon
    paprika
    1
    tablespoon
    fresh lemon or lime juice
    2
    tablespoons
    Olive Oil
    2
    cloves
    garlic, minced
    1/4
    cup
    fine dried breadcrumbs (plain or seasoned)
    4
    sprigs
    parsley (finely chopped, plus extra for garnish)
    1
    small onion, thinly sliced into rounds
    lemon wedges (for serving)
    Directions
    Preheat the oven to 375°F.
    Season the fish steaks or fillets on both sides with salt, pepper, and 1/4 teaspoon of the paprika. Place in an ungreased nonmetal baking dish big enough to hold the fish in a single layer.
    In a measuring cup, combine lemon juice, oil, and garlic. Drizzle the mixture evenly over the fish. In a small bowl, combine breadcrumbs, chopped parsley, and remaining 1/4 teaspoon paprika. Sprinkle over fish. Top with sliced onion rounds. 
    Bake uncovered for 20 minutes, or until fish is easily flaked with a fork. Garnish with the parsley sprigand lemon wedges. 

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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