Filipino Baked Fish (Pescado al Horno) Recipe

Serves/Makes: 4

Ingredients:

  • 4 lapu-lapu* (red snapper or grouper may be substituted) fillets, about 6 ounces each
  • 1 teaspoon lemon juice
  • Salt and freshly ground pepper to taste
  • 1/3 cup olive oil
  • 1 whole onion, finely minced
  • 1 1/2 cups fresh chopped tomatoes, with skin and seeds
  • 1/2 cup pimento, cut into strips
  • 1 tablespoon finely minced parsley
  • 1 tablespoon bread crumbs
How to cook Filipino Baked Fish (Pescado al Horno):
  • Preheat oven to 350°F (180°C).
  • Season the fish fillets with lemon juice, salt and pepper and place in a shallow glass pan.
  • Set aside. In a medium skillet, heat olive oil.
  • Saute onions, tomatoes and pimento until a sauce-like consistency is obtained.
  • Pour the sauce on the fish. Sprinkle the fish with parsley and bread crumbs.
  • Bake at 350°F (180°C) for 25 minutes.
  • Serve the Filipino Baked Fish hot.

Note:

The Filipino Baked Fish (Pescado al Horno) recipe very easy to prepare and so good!

Comment:

*In the Philippines, the grouper is commonly known as Lapu-Lapu.

This recipe for Filipino Baked Fish (Pescado al Horno) serves/makes: 4

The Filipino Baked Fish (Pescado al Horno) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Grouper (more Grouper recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Filipino (more Filipino recipes)

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