Baked Fish Pescado Asado Food

SIMPLE BAKED FISH

Steps:

• Preheat oven to 425. Lightly grease or spray a 13" x 9" (or larger) baking dish.
• Rinse fish filets and pat dry. Set them in a single layer in the prepared baking dish.
• In a small bowl, combine melted butter, lemon juice, garlic, sugar, pepper, thyme and parsley. Stir well. Pour evenly over fish filets.
• Sprinkle with the breadcrumbs.
• Bake at 425 for about 20 minutes or until filets are opaque and flakey.

BAKED FISH (PESCADO ASADO)

Steps:

• Preheat oven to 350F degrees.
• Place sliced potatoes on bottom of baking dish.
• Combine garlic,lemon,wine,oil,and pour over fish.
• Arrange green peppers and onions over the fish.
• Bake uncovered at 350 F until fish is flaky.

BACALAO GUISADO (CODFISH STEW)

Steps:

• In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
• In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
• Garnish with cilantro. Serve with rice or cooked plantains, if desired.
• Serving suggestion: white rice or cooked plantains.

PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)

Steps:

• Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
• Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
• Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)

Steps:

• Preheat oven to 425 degrees.
• Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
• Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
• Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.

FAST BAKED FISH

Steps:

• Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter. , Cover and bake until fish just begins to flake easily with a fork, 15-20 minutes.

BAKED FISH WITH SPICES

Steps:

• Place fish onto large pieces of foil.
• Make three deep incissions with sharp knife on each side of fish.
• In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth.
• Spread mixture on both sides and inside the fish.
• Wrap foil around fish, secure firmly.
• Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.

BAKED FISH

Steps:

• Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork.