Best Filipino Baked Fish Recipes

FILIPINO-BAKED FISH

Filipino-Baked Fish image

A baked fish dish, AQUATIC Filipino Style. Serve with white boiled rice with a baked fish, vegetables on top and lime Margaritas for a festive meal!

Provided by SassyMom3

Categories Vegetable

Time 33m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 red snapper fillets or 6 -8 grouper, may be substituted
1 tablespoon lime juice
1/4 cup olive oil
1 whole onion, finely minced
1 cup chopped fresh tomato, with skin and seeds
1/2 cup pimentos, cut into strips
1 tablespoon finely minced parsley
2 tablespoons breadcrumbs
salt & freshly ground black pepper

Steps:

Preheat oven to 350*.
Season the fillets with lime juice, salt and pepper. Place in a shallow glass pan. Set aside.
In a medium skillet, heat olive oil. Saute onions, tomatoes and pimento until a saucelike consistency is obtained.
Pour the sauce on the fish. Sprinkle the fish with parsley and bread cumbs.
Bake at 350* for 25 minutes. Serve hot.

Nutrition Facts : Calories 333.5, Fat 12.3, SaturatedFat 1.9, Cholesterol 79.9, Sodium 136.4, Carbohydrate 7.5, Fiber 1.2, Sugar 2.4, Protein 46

FILIPINO BAKED MILKFISH (BAKED BANGUS)

Filipino Baked Milkfish (Baked Bangus) image

This Filipino fish dish is very easy to prepare. The only time-consuming and challenging part is cleaning the fish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds whole milkfish (bangus), or more to taste
1 tomato, diced
1 onion, chopped
1 (2 inch) piece ginger, thinly sliced crosswise, or to taste, divided
salt and ground black pepper to taste
4 calamansi, juiced
½ cup soy sauce
2 cloves garlic, chopped

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 14.3 g, Cholesterol 118.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 49.8 g, Sodium 2010 mg, Sugar 3.7 g