Spanish Style Baked Fish with Fresh Tomato and Olive Salsa

Spanish Style Baked Fish with Fresh Tomato and Olive Salsa

Spanish Style Baked Fish with Fresh Tomato and Olive Salsa

Yield: Serves 2


Ingredients

12 oz. white fish such as cod or halibut, about 1-in. thick, cut into 2 pieces
2 Tbsp. olive oil
Kosher salt and freshly ground pepper
1 med. tomato, seeded and chopped (about ¾ cup)
2 Tbsp. picholine olives, chopped
2 each anchovy fillets, minced
1 clove garlic, minced
2 Tbsp. flat leaf parsley, minced
1 ½ tsp. Spanish sherry vinegar
1 tsp. Spanish paprika


Preparation

Method

Oven Temperature: 430-460 degrees

Rub the fish with 1 Tbsp. of the olive oil and season with salt and pepper. Place in a cazuela or casserole dish.

Mix remaining ingredients with 1 Tbsp. olive oil and ½ tsp. kosher salt and spoon over the top of the fish. Cover tightly with foil.

Flame Height: 4

Bake in the center of the oven for 10-12 minutes, rotating dish 180 degrees half way through.

 



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