Baked Spanish fish is probably one of my most favorite foods in the whole wide world. It’s a combination of pizza, fish and lemon…with shrimp, and I’m sure that’s a terrible, terrible description, but if you read the recipe you’ll see there’s some semblance to it.
Recipe:
1 medium-sized whole rock cod, cleaned OR 6 fillets of rock cod
1 1/2 lemon
salt
pepper
1/2 c olive oil
1 1/2 can tomato sauce
breadcrumbs
parmesan cheese
1 sliced onion
sliced bell pepper, green, yellow and red
15 pieces of shrimp, shelled
Preheat the oven to 350 degrees. Rub the fish with the lemon juice, salt and pepper. Let it sit for ten minutes in a baking dish. In a bowl, mix the olive oil and tomato sauce. Pour on the fish. Sprinkle the fish with breadcrumbs (however much you like, but enough so it can create a solid topping). Put the sliced onion in the pan around the fish. Bake for 40 minutes. Baste frequently. Add more tomato sauce/olive oil sauce if it’s getting too dry.
After 40 minutes, pull the fish out of the oven and top with parmesan cheese. Decorate the top of the fish with the slices of bell pepper. I usually like to make the pattern of fish scales, but you can do whatever you want. Put the shrimp in the pan around the fish. Bake for another 15 minutes.
That’s it. It looks fancy but it’s really easy to make. Serve with bread or rice.
