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Spanish Fish Recipe
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Spanish Fish Recipe

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These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. "This recipe is particular favorite of my family's" Pix notes. "The fish doesn't get dry...it's moist and delicious."
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 2 tablespoons diced pimientos
  • 6 sea bass or halibut fillets (6 ounces each)
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 6 thick slices tomato
  • 1 cup thinly sliced fresh mushrooms
  • 3 tablespoons chopped green onions
  • 1/4 cup white wine or chicken broth
  • 4-1/2 teaspoons butter
  • 1/2 cup dry bread crumbs

Nutritional Facts

251 calories: 1 serving, 9g fat (3g saturated fat), 68mg cholesterol, 700mg sodium, 11g carbohydrate (0g sugars, 1g fiber), 29g protein Diabetic Exchanges: 0 starch, 4 lean meat 1 vegetable 1 fat.

Directions

  1. Brush oil onto bottom of a 13-in. x 9-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish.
  2. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables.
  3. In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.
  4. Cover and bake at 350° for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Spanish Fish in Light & Tasty December/January 2004, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Spanish Fish

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MY REVIEW
rllewis7
Reviewed Feb. 19, 2014

"This is a really simple and fresh recipe. The pimentos and cayenne pepper add a bit of heat, while the breadcrumbs give the moist fish a good crunch of texture."

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