Spanish Baked Fish Recipes

10 minutes to prepare, 20 minutes to cook, Serves 4 people.

Try this Spanish-inspired baked fish recipe with fresh parsley. Add boiled potatoes for a quick and easy lunch. You can choose different types of fish to use for this recipe, check out what is the best fish to eat?

Ingredients:
One finely sliced red onion
Two thinly sliced fennel bulbs, lengthwise
Cherry truss tomatoes, 400g
Filled green olives, 1/2 cup (75g)
One tablespoon capers
Four fillets of hoki or basa (about 120g each)
One tsp paprika (smoked)
A teaspoon of cumin seeds
1/2 cup dry white wine (125ml)
One tablespoon extra-virgin olive oil
To serve, flat-leaf parsley leaves
To serve, lemon zest
To serve, steamed potatoes (optional)
Choose all of the ingredients.

Method:
Preheat the oven to 200 degrees Celsius. In two roasting pans, evenly distribute the onion, fennel, tomatoes, olives, and capers. Put the fish on top of the onion mix. Paprika and cumin seeds should be uniformly distributed. Fill the glass halfway with wine and place it around the fish. Drizzle oil over the fish and vegetables. For more fish recipes look at Rick Stein recipes.
Bake for 20 minutes, until the fish, is cooked and the tomatoes are soft. Garnish with lemon zest and parsley. If preferred, serve with steamed potatoes.

Information on Nutrition
Serving size
223 calories
935 kJ energy
10 g fat
2 g saturates
5 g fibre
21 g protein
7 g carbs

Fish Recipe for Spanish Paprika Fish

Prep: 5 minutes
To prepare: 30 minutes
Total time: 35 minutes
Approximately four servings

Spanish cooks frequently utilise it for frying because hake or sea bream is numerous and available throughout Spain. This delicious fish recipe can be made with any solid white fish, including salmon. Prepare a basic sauce using Spanish paprika, vinegar, and lemon juice after frying the fish. The paprika in the sauce adds colour and flavour to this dish, making it an excellent main course. This is a straightforward fish recipe that is ideal for novice cooks and those unfamiliar with Spanish cuisine. It merely necessitates the use of essential cooking equipment and supplies.

Bacalao a la Tranca: is a similar dish, except instead of fresh fish, salt cod is used.

Ingredients:
Two-pound hake (or sea bream, salmon, or any solid white fish)
One tsp. salt to 1/2 tsp. salt
A half-cup of flour for breading the fish
One frying bottle of olive oil
Three-four garlic cloves
One lemon, squeezed
Three-four sprigs of flat-leaf parsley (Italian)
White vinegar, 2 oz./54 cc
One bay leaf
One tbsp. paprika de Espana

Method
Mix the flour and salt on a dinner plate, or pour flour and salt into a large plastic food storage bag. Add the fish to the flour mixture and make sure it is evenly coated.

How to make French fries at home
In a large, heavy-bottom frying pan, pour olive oil to a depth of 1/8 to 1/4 inch and heat on medium. Add a little cube of bread to the oil to see if it’s hot enough to fry. The oil is at the correct temperature (355°F) if it browns in one minute. Brown all sides of the fish.
Peel and slice garlic cloves while the fish is browning. Squeeze half of the lemon juice into a cup. Parsley should be finely chopped.

In a measuring cup, combine the vinegar and Spanish paprika. In a clean frying pan, pour a few teaspoons of olive oil. Heat on a low setting. When the oil is hot, add the garlic pieces, bay leaf, and paprika, along with the vinegar, and stir to combine. Place the fried fish in the frying pan with the sauce and simmer for 10 minutes on low.

Serve
Remove the fish from the pan with care and place it on a platter. The paprika sauce should be poured over the fish. On top, sprinkle chopped parsley. Serve with white rice or fried potatoes from scratch.