Spanish Style Baked Fish with Fresh Tomato and Olive Salsa
Spanish Style Baked Fish with Fresh Tomato and Olive Salsa
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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.
