Best Spanish Style Baked Fish Recipes

Baked Fish, Spanish Style image

Provided by Northwestgal

Categories Peppers

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs fish steaks (I used cod) or 1 1/2 lbs fillets (I used cod)
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 green pepper, cut into thin rings
1 large tomatoes, sliced
1 small onion, sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1 -2 garlic clove, minced
1 lemon, cut into 6 slices (for garnish)

Steps:

Preheat oven to 375°F.
If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
Garnish with lemon slices, and serve hot.

Baked Fish, Spanish Style image

Provided by Vickie Parks

Categories Fish

Time 40m

Number Of Ingredients 11

1 1/2 lb fish steaks or fish fillets (i use cod)
1 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1 medium green bell pepper, cut into thin rings
1 large tomato, sliced
1 small onion, thinly sliced
2 Tbsp lemon juice
2 Tbsp olive oil
1-2 clove garlic, minced
1 large lemon, cut into 6 slices (for garnish)

Steps:

1. Preheat oven to 375°F.
2. If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
3. Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
4. Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
5. Garnish with lemon slices, and serve hot.

Spanish style baked Fish image

Provided by towersa

Time 1h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

Heat oven to 180 c or Gas mark 6
Peel and dry potatoes. Toss with onions, peppers and garlic in the oil in a shallow dish. Roast for 45 minutes.
Scatter olives and bay leaves over the mixture. Sit fish on top.
Mix pesto and lemon juice and put on top of the fish/vegetables. Roast for further 15 minutes
Serve with a salad.