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Spanish Style Baked Fish

4 Portions of Haddock Fillet
1/2 ts Salt
1/2 ts Ground Paprika
1/2 ts Cayenne Pepper
1/2 ts Nutmeg
2 tb Olive Oil; (2 to 3)
1 md Onion; (thinly sliced)
2 Cloves Garlic; (crushed)
2 tb Pimento; (chopped)
115 g Ham; (chopped - small)
8 Anchovy Fillets
8 sl Tomato
2 tb Chives; (chopped)
4 Mushrooms; (sliced)
2 Glasses Dry Spanish Wine


Wash and dry the fish fillets. Rub in the mixed spices.


Heat the olive oil in a frying pan and lightly brown the onions and garlic.


Add the pimento and ham and cook for a further 5 minutes before adding the fish fillets.


Cook for a couple of minutes and then turn the fish over.


Lay 2 soaked anchovy fillets on each plate of fish, and then add 2 sliced of tomato, the chopped chives and the sliced mushrooms.


Pour on the wine and cover the pan. The dish should bake in the oven for 20 - 25 minutes.


The contents of the pan will become rather dry, so if necessary add a splash more wine.


However the dish is dry, so only add more wine to prevent burning.


Serve with a small salad and drizzle melted butter over the fish.





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