Pescado al Horno

This Spanish dish is easy to prepare and adaptable: Use any firm whitefish of your choice (red or blue snapper, monkfish, hake, or haddock). Serve with bread and potato salad.

Country of Origin
Preparation time

1 to 1 1/2 lb. fish steaks or fillets
2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. paprika
1 tbsp. fresh lemon or lime juice
2 tbsp. olive oil
2 garlic cloves, minced
1/4 cup fine dried breadcrumbs, plain or seasoned
3 to 4 sprigs parsley, finely chopped, plus extra for garnish
1 small onion, thinly sliced into rounds
Lemon wedges, for serving


1. Preheat the oven to 375°F.

2. Season the fish steaks or fillets on both sides with salt, pepper, and 1/4 teaspoon of the paprika. Place in an ungreased nonmetal baking dish big enough to hold the fish in a single layer.

3. In a measuring cup, combine lemon juice, oil, and garlic,. Drizzle the mixture evenly over the fish. In a small bowl, combine breadcrumbs, chopped parsley, and remaining 1/4 teaspoon paprika. Sprinkle over fish. Top with sliced onion rounds.

4. Bake uncovered for 20 minutes, or until fish is easily flaked with a fork. Garnish with the parsley sprigs and lemon wedges.