Spanish Fish Recipe
Spanish Fish Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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."
Recommended: Top 10 Cobbler Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 1 tablespoon olive or canola 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 or stick margarine
  • 1/2 cup dry bread crumbs

Directions

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. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.
In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. 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

Nutritional Facts

1 serving: 251 calories, 9g fat (3g saturated fat), 68mg cholesterol, 700mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.

  • 1 tablespoon olive or canola 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 or stick margarine
  • 1/2 cup dry bread crumbs
  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. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.
  2. In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. 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

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MY REVIEW
rllewis7 User ID: 7124309 137805
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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