Best 3 Spanish Fish In A Sack Recipes
Embark on a culinary journey to the vibrant shores of Spain with our delightful collection of "Spanish Fish in a Sack" recipes. These traditional dishes, also known as "pescado en papillote" or "pescado a la sal," showcase the essence of Spanish cuisine, where fresh seafood meets an array of aromatic herbs, zesty citrus, and savory spices. Immerse yourself in the culture and flavors of Spain as you explore our curated selection of recipes, each promising a unique taste experience. From the delicate flavors of baked fish wrapped in parchment paper to the crispy, salt-crusted whole fish, our recipes cater to diverse preferences and cooking styles. Prepare to tantalize your taste buds with dishes that celebrate the bounty of the sea and the culinary traditions of Spain.
Here are our top 3 tried and tested recipes!
SPANISH FISH IN A SACK
Steps:
- Prepare just as for the master recipe, #246, but with swapped ingredients: green beans, garlic, and pimiento or red pepper strips, snapper, salt and pepper, scallions, parsley, EVOO, lemon zest and juice. Roast for 17 to 18 minutes.
SPANISH FISH
These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. "This recipe is particular favorite of my family's" Pix notes. "The fish doesn't get dry...it's moist and delicious."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush oil onto bottom of a 13-in. x 9-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. , Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables., In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. , Cover and bake at 350° for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 251 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 700mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ONE-PAN SPANISH FISH STEW
Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
- Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
- Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium
Tips:
- Choose the right fish: Firm-fleshed fish like cod, halibut, or tilapia work best for this recipe. Avoid delicate fish like sole or flounder, as they may fall apart during cooking.
- Prepare the fish properly: Make sure to clean and dry the fish thoroughly before cooking. If using a whole fish, remove the head, tail, and fins. Cut the fish into serving-sized pieces.
- Use parchment paper of good quality: Make sure the parchment paper is long enough to wrap around the fish and vegetables completely. You can also use aluminum foil, but parchment paper is a better choice as it allows the fish to steam and cook evenly.
- Seal the packet tightly: To prevent the juices from escaping, it is important to seal the packet tightly. Fold the parchment paper or aluminum foil over the fish and vegetables several times and crimp the edges to seal.
- Cook the fish at the right temperature: The cooking time will vary depending on the thickness of the fish. For a 1-inch thick fillet, cook for 15-20 minutes. For a thicker fillet, cook for 20-25 minutes.
- Let the fish rest before serving: Once the fish is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute and the fish to finish cooking.
Conclusion:
Spanish Fish in a Sack is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a healthy option, as the fish is steamed and not fried. By following these tips, you can make sure your Spanish Fish in a Sack turns out perfect every time.
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