Baked Fish Recipe


Baked Tubot Recipe

Today we are going to prepare a quick and very healthy dish, it is ideal for our daily meals so we complete a healthy diet alternating with the cooked ones. ( And Stew Recipes by my blog).

The first thing to keep in mind when we are at the fishmonger is to select the fresh fish and ask them to prepare it for the oven.
In this case, there is a wide variety in the market from the turbot (is the one I will prepare in this recipe), old, golden, red mullet, sea bass …….

What I usually do with fish products is to buy them the day they come from the rula, for this, I ask the fishmonger the day the fish enters the supermarket; Is a very effective way to buy the best product quality.

If I notice that there is a lot of variety, I always buy blue and white fish that I keep in specific bags in the freezer; So I make sure to have products available at home and incidentally, freezing them eliminated any chance of bacterium they might have.

Well, after this introduction we go to what is the preparation of the Baked Fish Recipe.

First as I said we bought the fresh fish and prepared for the oven, in this recipe there are only 5 ingredients:


1- Fatty salt
2- 2 Lemons
3- Water
4- Olive oil
5- White or blue fish.


The preparation is very easy, place the fish in the oven tray and anoint it with oil (preferably olive oil) and salt.
Then we squeeze the lemons (with the hands, it is not necessary to use a juicer). Let us know about the two parts of the fish. We reserved 2 lemon peels to place them in the same oven tray next to the fish and fill them with a little water, so that it is not too dry in the oven.

Finally, prepare the oven at maximum power and place the tray in the middle to avoid burning the top. Depending on the size of the fish that we are doing will be the time that is in the oven, I calculate a half hour at maximum power and do not need to turn it.

The result is a healthy and exquisite cuisine very easy and very fast to cook this sies fastfood but healthy; We will accompany it with a delicious salad that we can prepare while cooking the fish in the oven.

I hope you liked it and I would like you to give me your opinion 😉 Thank You.

Fresh Fish


Fish is rich in protein, fish fats are essential fatty acids very beneficial to the body.
Eating fish regularly reduces the risk of heart disease; Their oils contain highly polyunsaturated fats for health, these oils help prevent blood clots. Its fat is rich in omega-3 that helps us reduce cholesterol and, in addition, is a source of vitamins A, B, D.
But, what kind of fish are more beneficial?

White fish; Can be categorized from oceanic origin, very low in fat content only 3% of its total weight. For example, cod (if not in salazon), monkfish, hake, sole, conger, turbot.

Blue Fish; They are deep and cold water, have a high percentage in omega-3 fatty acids, are characterized by their end in the form of M.


Algae !!.


And, as we prepare it to be a delicacy for all members of the household, from the elderly to the children who, sometimes may be more reluctant to consume.
It does not require more effort, the main thing is to have a raw raw material and the recipes that we can elaborate can go from a quick and simple, ideal to eat during the week, like a baked fish, others that are ideal for the Dinner as a weekend tempura or back.
The important thing is to eat well and healthy.

How to identify that the fish we are going to buy is fresh?
Very easily, only two basic features:

The scales should be shiny.
Eyes translucent and without a drop of blood.

Regarding seafood, better to go through the post I did in his day 😉

And finally, I do not want to forget the algae, recently introduced in our diet through Asian cuisine, is an irreplaceable part of this culture not only in salads but also, as accompaniment of numerous dishes such as fried or even vegetables.

We are going to make numerous recipes of fish very varied, that in addition to adjusting to our pocket will be very easy to elaborate, we will enjoy what is a healthy kitchen.







This week ended with a Dessert Recipe, Shortbread Recipe, for elaboration we pay special attention to the preparation of ghee, because if we do not the result will not be the same.

– 400 grams of butter, clarified that once he stayed in 300 grams.
– 200 grams of sugar.
– 500 grams of flour.
– An egg and a pinch of salt.

To clarify butter, boil in a saucepan over medium heat and let cool in a glass, which will take us several hours, so it would be ideal that did the day before.
once again we see be thick in the bottom of the vessel is the serum, this will discard.

Clarify Butter
Clarify Butter

Well, Let’s go, Foodies !!!!

Ghee return it to pour into a saucepan and set it to medium heat, mix it with sugar, non-stop beat it. So we continue as we add the egg and flour.
We should be a mass like modeling clay.
We can only stretch the dough, leaving a centimeter thick and go forming the cookies. Finally once the paint made with egg yolk.


We’ll make on a vellum and already in the baking sheet once made the put it in the oven at 180 degrees until golden brown (takes a few minutes, and we care not burn!!).
Finally we sprinkle them with icing sugar.


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I go to prepare a very easy recipe and a very special time, typical for the Christmas holidays and extrapolated to the rest of the year.
As recommendation when buying scallops, frozen in supermarkets there are very desirable since they are extremely clean and saved to meet with traces of grit.
On the other hand if we buy in Fish, we must pay special attention to cleaning attention, nothing more get home we open and holding it in his hand put it under the faucet by removing all traces of sand, the scallop has a transparent fabric that also we must eliminate, once well clean we put in its shell.
Now we will prepare the recipe, Baked Scallops RecipeLet’s go, Foodies !!!!

Olive oil.

– Chopped garlic.
– A piece of onion chopped into squares.
– A little paprika, salt and bay leaf.
– Middle grated tomato.
– A little breadcrumbs.

As you can see it is the Stew Recipe, (Sofrito Recipe),well on this occasion will prepare the Scallops with Stew.
Once ready pour the sauce over the scallops, sprinkle with breadcrumbs and put it in the oven at 200 degrees for about 10 minutes. And ready for tasting.
It is advisable to prepare it just before eating to serve freshly made.

To decorate before serving I opted for a lumpulo roe.

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We ended the week with a Dessert Recipe that not a lot to post to any dessert.
This is a Traditional Recipe, a little laborious since you must be stirring continuously, without a doubt, the result is worth it, Let’s go, Foodies 😉

I must stress that for this recipe rice that we use must be of very good quality, the starch will be crucial for the grains are dissolved as if it were a cream.

– 1/4 kilogram of rice 1st quality.
– Water 1/4
– 1/4 sugar.
– Milk necessary.
– 1 lemon peel.
– 1 stick of cinnamon and a little salt.

Come on!!! We started putting water in a pot and milk in the same amounts, in our recipe 1/4 each; add the lemon peel and cinnamon stick.
Add the rice and a pinch of salt.
Turn on the medium-low heat; and let it start to boil, stirring constantly, as you go making rice we add cold milk and continue stirring ………
Once cooked, add the sugar, we leave it 2-3 minutes and serve:.
For presentation we can sprinkle with cinnamon or burnt sugar.




Today we will cook a traditional dish of Spanish Cuisine, the Recipe for Beef Stew; and we will make a very simple way, in addition we serve to have a dish for several days if we wish, like all stews the more rested this better, so we can cook the day before and so we recipe ready for lunch. Let´s go, Foodies;-)

– 1 kg of meat to cook (a meat 2nd, which is a dish according to the household economy).
– 1 onion cut into squares.
– 2 cloves of garlic cut into squares.
– 1 glass of white wine.
– Paprika, parsley, bay leaf, salt.
Olive oil.

The first thing to do is to season it and let it stand, ideally will add the garlic and salt and leave for a few hours.
Then, in a pie plate with olive oil we fry a little, add the chopped onion, pepper, paprika, garlic and bay leaf; finally the white wine.
And cook until the meat is tender.
To accelerate the process, we can cook the Recipe for Stewed Meat in a pressure cooker, so it will take no more than half an hour to be made flesh; For optimal results, first we’ll take the ingredients as I have said before we left to do for a few minutes and finally close the pot so that just made; no more difficult !!! We serve together with some fries and a canned peppers.




Come up with a Stew Recipe, typical dish in Spanish Cuisine and throughout the world cuisine.
I get tired of saying to prepare stews besides being a dish that contributes to our domestic economy because it is very economical it will be very practical in our everyday life as well as we ready the day before and for lunch the next day will fully rested, also helping us to our economy of time we devote to family meals and the house in general.
No more let’s go, Let’s go, Foodies !!! 😉


– 400 Grams of lentils.
– Half an onion cut into squares.
– 2 Cloves of garlic, minced.
– 2 Carrots cut into squares.
– Medium chopped bell pepper.
– 2 Sausages.
– 2 Potatoes.
– Water, Olive Oil, salt, paprika and bay leaf.

We started  putting a pot on a little olive oil, add below the onion, garlic, carrots, bay leaf, pepper and a bit of tomato sauce; let it simmer.
Then add the lentils and water enough so that the cover and 2 fingers left over quantity.
Let it boil over high heat and add the sausages and peeled and cut into slices to retain all potato starch also get a consistent broth.
Add salt.
and let cook until soft potatoes and lentils.



Sweetbreads Recipe
Sweetbreads Recipe

The Veal Sweetbreads is a difficult dish to find in any restaurant that boasts about having Quality Cuisine. It really is a dish very obsolete, to me it has particularly taken me get them in my usual carnage, even I also managed to buy half a kilogram to present this dish, recipe offal, which together with that I previously prepared are authentic dishes High Gastronomy.

Let’s go, Foodies !!! 😉
– Middle kilogram of veal sweetbreads.
– An onion cut into squares.
– Two cloves of garlic.
– Half a glass of white wine.
Olive oil, salt and parsley.

First and foremost for this recipe, as in other recipes offal is cleaning the veal sweetbreads; We use cold water with ice cubes to remove all traces of blood.
Below the blanch in boiling water for 5 minutes, remove from heat and go through cold water.
Now with a knife we ​​remove them nerves, chop to shape.
In a skillet with olive oil, fry until slightly browned and set aside.
In the same pan, to seize the olive oil gilded onion and a little garlic, add the wine and parsley branch (the latter retired after).
We can optionally add to the sauce a little paprika sauce is to us color.
Add the sweetbreads and we make a very low heat for half an hour. Thus we have the dish prepared and ready to taste. Bless you!!!!!.

Veal Sweetbreads
Veal Stweetbreads
Cooking Sweetbreads
Cooking Sweetbreads

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Stewed Tongue Recipe


Beef Stewed Tongue
Beef Stewed Tongue

Today we continue with another Recipe Offal, in this case a very easy recipe to make; and that certainly is a recipe for High Authentic Cuisine.
Let’s go, Foodies !!!! 😉
– A beef tongue (about 500 grams).
– A medium onion.
– 2 cloves of garlic.
– Half a glass of white wine.
– Olive oil, salt, flour and parsley.

First, we wash well with plenty of cold water and beef tongue.
Then set it to boil for 10 minutes over high heat. Remove from heat and remove the white cloth that forms in all tongue, it is a strong fabric so we use a knife, be patient and careful to not cut off.
Below we put it in a pan with olive oil, onion cut into tiny squares like garlic. The gilded for 2 or 3 minutes pour the glass of white wine. So the let cook over medium heat until soft this well. (Half an hour).
When he is ready, we remove from the pot and cut into slices.
Moreover, add to the sauce a teaspoon of flour over very low heat and pour over the slices.
We chop very small few sprigs of parsley and decorate the plate. Ready to taste!!!.

Cooking Beef Tongue
Cooking Beef Tongue

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We started with the Beef Tripe Recipe, which in relation to offal recipes is that more processing time will take us.
The first observation to be made is that the Beef Tripe must be very clean, for it will leave them overnight in a pot with water and vinegar.
We started, Let’s go, Foodies !!!!
– 2 kg of beef tripe.
– 2 pig´s trotters.
– 2 onions.
– 200 grams of sausage cut into squares.
– 200 grams of ham cut into squares.
– 3 garlic.

– 2 grated tomatoes.
– 1/2 cup of white wine.
Olive oil, salt, sweet and hot peppers, some sprigs of parsley.

Once clean tripe cut into squares and add to a pot with water, put to boil over high heat for 10 minutes.
Below the remove from the heat and we add another pot with water, salt, parsley, 1 garlic ½ onion, let cook until they are very tender.

In another pot, add the trotters and put them to cook with little water for 20 minutes until very tender. We reserve the resultant water.

Once they have cooked, remove from the fire and debone, add them to another pot and also add tripe, cook over medium heat until they are perfectly integrated.
In a saucepan we prepare the sauce, olive oil, an onion cut into squares, 2 garlic cut into squares, paprika, ham and sausage; ……. we fry a few minutes and add the grated tomato ……… ……. we left a few minutes and finally add the white wine. We left a few minutes over low heat.
Finally we add all the sauce to the pot with tripe and trotters.
Let cook over medium heat and slowly add the broth of pig’s feet (that will be what we gelatin).

We cook for at least one hour over low heat, tripe should be very gelatinous, and much seasoning salt, pepper and a little spicy.

The exaltation of the Spanish Cuisine. A Tipical dish of Madrid. Bless you!!



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