Saffron Baked Fish Pescado Al Horno De Digna Prieto Recipes

ALMOND-CRUSTED FISH WITH SAFFRON SAUCE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Season the fish and spread a little butter over the flesh side of each. Put in a shallow, buttered, ovenproof dish and sprinkle with the flaked almonds, lightly pressing them on. Bake for 12-15 mins until the flesh flakes easily.
• Meanwhile, make the sauce. Gently fry the shallot with a small knob of butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. Pour a little sauce around each portion of fish. Lovely served with tiny, buttered new potatoes and green beans, or a fresh green salad.

MEXICAN BAKED FISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
• Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
• Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

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.

SUMAC BAKED FISH WITH SAFFRON QUINOA

Steps:

• For the quinoa:
• Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
• Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
• Fluff the cooked quinoa with a fork and reserve until ready to serve.
• For the fish:
• In a bowl, mix all the ingredients for the sumac rub and set aside.
• Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
• Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
• Meanwhile, mix all the ingredients for the green sauce topping and set aside.
• Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

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.

FILETES DE CHILLO IN SALSA (PUERTO RICAN FISH FILLETS)

Steps:

• Preheat oven to 350°.
• Place fish in a single layer in a baking dish and dot with butter.
• Add beer, lime juice, and 1 clove garlic.
• Bake 30 minutes, basting occasionally.
• Meanwhile, heat oil in a skillet over high heat.
• Add onion, remaining garlic, oregano and bell pepper. Saute until onion is tender, about 5 minutes.
• Add remaining ingredients to pan and cook for an additional 10-15 minutes.
• When fish is done, remove from oven and place in sauce. Cook over medium-low heat until fish is heated through and flavored with the sauce.

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
• Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
• Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
• Serve fish and shrimp with achiote sauce and top with habanero sauce.

SAFFRON BAKED FISH (PESCADO AL HORNO DE DIGNA PRIETO)

Steps:

• Sprinkle the fish fillets with salt and arrange in a flat bottomed bowl or pie plate. Pour on the lemon juice and let sit. In a shallow overproof casserole, heat 3 tablespoons of the oil, add the potatoes in layers, and sprinkle each layer with salt. Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes. Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more. Cover and cook over medium-low heat until the potatoes are almost tender, 15 to 20 minutes, lifting and turng the potatoes occasionally. Preheat the over to 375 degrees. Drain the fish and arrnge over the potatoes. Drizzle the remaining 2 tablespoons of oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika. Bake for about 15 minutes, until the fish is just cooked through. You can bring the casserole to the table, or transfer the fish to dinner plates and arrange the potoes around and over the fish. Sprinkle with the parsley and serve.