Baked Redfish, Spanish style
easy
60 mins
60 mins
Ingredients
- 1 small, ready-to-cook redfish (1-1,5 kg - gutted)
- 1 untreated lemon
- 3 discs Toast
- 2 medium-sized cloves of garlic
- 1 collar Parsley
- 2 TABLESPOONS Sweet peppers
- 6 TABLESPOONS Oil
- 1 TEASPOON Salt
- 3 Olives
Directions
- 1
Rinse fish from the inside and outside cold and dry. Cut 4 slices from the lemon, squeeze the rest and sprinkle the fish with it. Remove the crusts from the bread and crumble it. Peel garlic and chop finely. Wash parsley, place a stalk in the fish belly, chop the rest. Mix bread, garlic, parsley and paprika. Spread 2 tablespoons of oil in a frying pan.
- 2
Season the redfish inside and outside with salt, put it in. Replace the upper eye with olives if desired. Make four 1 cm deep incisions in the fish, insert lemon wedges. Spread the bread and spice mixture over the fish and sprinkle with the remaining oil. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-40 minutes. Serve with thyme and bay leaf fried potatoes and fresh salad
- 3
Per portion (without side dishes) approx. 1560 kJ/ 370 kcal
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