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.







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.

Other entries:





Hake is a white fish, high demand for meat and for its flavor, has many thorns which facilitates its consumption, it can also be found throughout the year at the fish.

The recipe for Bilbaina Hake, is just a recipe for breaded fish.
We’ll take the good price you have in the supermarket to do a very simple recipe.
We ask the fishmonger to cut us hake in thin slices (for Frian good) and discard head (we can also ask to freeze and you use it to make Fish Soup). We have the main ingredient if we are going to cook the Recipe Bilbaina hake!!!.

Let’s go, Foodies !!!, 😉

– A Hake
– 2 Eggs
– Flour
– Lemon
– Salt

– Olive oil

We started seasoning slices of hake and floured booked.
In a pan pour the olive oil and when hot well, we slices in beaten egg and let firendo until golden, drain and serve in a bar, decorate the plate with lemon wedges.

Ready to serve, Enjoy your meal!!!.


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One of the most popular recipes for fish with both summer and autumn season, hake is a white fish that we find very often in the fisheries and therefore also offer a lot of versatility in their preparation is a recipe for fish more popular.
Let’s go, Foodies !!!, 😉

-The Slices of hake
A glass of white wine
A glass of fish stock
-3 Garlic cloves
Half an onion finely chopped into cubes
-Chilli (To taste)
-Olive oil and salt

We will make a recipe that has some difficulty, but the result will make us the effort; Let’s go there!!
We started putting a pan or paella pan to medium-low heat, threw a jet of olive oil, the finely chopped garlic and chopped onion also, we leave for a while but in no time it begins to brown.
On the other side in a pan fry slices previously salted hake; and reserve.
Below we focus on the pan of garlic and onions, because from here we will make the pil pil, that we saw in the recipe for clams.
A simmering we are preparing the onion and garlic and we are adding carefully and in very small amounts of fish soup, stirring constantly ……
Once connected we are adding sauce chilli and wine, also very slowly so that the sauce is not all cut and simmered, which will take us about two hours.
When we have the ready pil pil add slices of hake and let simmer a half hour occasionally shaking the pan to make it all well linked. The following can be added as decoration some chopped parsley and serve; Or clams in which case we will leave about 10 minutes with the pan covered until all open. We can also add some peas (if not previously have canned the boil) or studs, that the taste of each. And you’re ready to serve !!!

Recipe Pil Pil
Recipe Pil Pil
 Slice of Hake
Slice of Hake


We will now prepare another recipe with cod is just as simple to post cod previous bras.



Here’s another recipe easy to prepare cod, this time the loin or cod fillets we are going to prepare in a dish in the oven.

– 1 or 2 cod fillets 200 gr. approx. each (according to diners who are having and appetite).
– 1 Potato
– 1 Onion
– Half red pepper
– A little flour
-Olive oil
– Dressing: parsley and black olives and 2 lettuce leaves to put on each side of the fountain.

Here we go …. Let’s go Foodies!!!!;

As in the previous Recipe, if cod is desalted, we must leave it in a tupperware with water in the fridge for 48 hours at least, changing the water every 6 or 8 hours.

We started cutting potatoes into thin slices, salt it and go through the pan with oil until they begin to brown, remove and reserve.
Then cut the onion into strips and the average pepper, salted and poached in a pan, you can use the previous pan, remove and reserve.
Now gilded cod loin, previously coated in a little flour, is not recommended as putting salt cod is already salty enough especially if you’re using one desalted; also we have already salted the remaining ingredients; (But this is consumer taste).
Brown them a bit and booked.

Finally we prepare the baking dish; first we put the potatoes and then put a bit of fried onion and pepper in the bottom of the fountain placed over the back of cod and pour the remaining sauce on the side.
We put the dish in the oven preheated to 180 degrees, leaving about 15 minutes at the same temperature; and ready to enjoy …..

It may interest you:


Fish is a food rich in proteins, it also contains all essential amino acids it is also a natural source of Omega 3 fatty acids, especially oily fish, …. vitamins, minerals.
I start with this post dedicated to cod



We will prepare a recipe Cod, very easy, very nutritious, very healthy.


-200 Gr. cod.
-2 Frying potatoes.
-1 Onion.
-3 eggs.
Get out, (carefully) !!!!
-olive Oil extra virgin.
-Aderezo: Parsley and black olives.

Let’s go, Foodies !!!!

We can buy fresh cod and desalted, either serve us; in the case of salted cod desalting we will make it 48 hours changing the water every 6-8 hours and leaving it in the fridge in the meantime.

We boil water in a saucepan, when it starts to boil add the pieces of cod and blanch until the slices are separated.
After blanching, the retired we took the thorns and reserve.
Cut the onion into strips and add to a pan with extra virgin olive oil, sauté it over low heat.
On the other hand cut potatoes in the form of “straw” (that is, very, very, thin); Once you fried the reserve.

Once we have the poached onions, blanched and fried cod belt potatoes, and mix it all together all the ingredients very well so that they are fully integrated (so it is important that the potatoes are cut very thin).

Beat three eggs with a little salt, add the mixture and we pour into the pan with a little oil, let cook over very low heat, stirring constantly to prevent sticking to the pan nor burn.
The gilded few minutes.
Once this is done, it plated and garnish with parsley and black olives and Ready ….. !!!!!

It may interest you:

Baked Cod Recipe