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Pargo Rojo al Horno
Pargo Rojo al Horno is a vibrant and aromatic baked red snapper dish that celebrates the flavors of the Mediterranean. This traditional Spanish recipe showcases the tender, flaky fish infused with the zesty brightness of lemon, the aromatic punch of garlic, and the earthy freshness of parsley. Perfect for a family dinner or a festive gathering, this dish not only delights the palate but also fills your kitchen with an irresistible aroma. Historically, this dish has roots in coastal regions of Spain, where fresh seafood is a staple, and it embodies the culinary philosophy of simplicity and quality ingredients.
Servings: 4
Ingredients
- Red snapper
- 1 whole fish (about 2-3 pounds), cleaned and scaled
- Olive oil
- 3 tablespoons
- White wine
- 1/2 cup
- Garlic
- 4 cloves, minced
- Lemon
- 1, sliced
- Fresh parsley
- 1/4 cup, chopped (divided)
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Clean the red snapper thoroughly and pat it dry with paper towels. Season the inside and outside of the fish generously with salt and pepper.
- In a large baking dish, drizzle the bottom with 1 tablespoon of olive oil.
- Stuff the cavity of the fish with lemon slices, minced garlic, and half of the chopped parsley.
- Place the fish in the baking dish and drizzle the remaining olive oil over the top.
- Pour the white wine around the fish, allowing it to soak in the flavors during baking.
- Bake in the preheated oven for 30-40 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once cooked, remove from the oven and sprinkle the remaining parsley over the fish before serving for a fresh finish.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 40 minutes • Calories: 290 • Fat: 14g • Carbs: 6g • Protein: 30g • Sodium: 150mg • Sugar: 1g
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