I'm still exploring the October 2012 issue of Appetite Magazine although I have another issue already... from Ana Cristina, yes, my supplier of recipe magazines at home. This is still among the magazines I featured in my post (One Yummy and Healthy Idea a Week: A Year-ender Resolution) last year. Click on the link to read how I discovered this magazine that has become one of my kitchen buddies. :))
In this issue, you will find a number of classic Spanish dishes revisited. One of them is Pescado al Horno (Baked Fish). Here's the recipe.
Ingredients for the Marinade:
1/2 kilo Lapu-lapu fillet
1 pc calamansi, squeezed (I used 5 pcs)
Salt and pepper
Ingredients for the Toppings:
1 tbsp olive oil
1 tbsp onion, sliced
1 red bell pepper, sliced
1/4 kilo fresh shrimps, peeled
1 cup tomato sauce
Salt and pepper
A pinch of sugar
1/4 cup fine bread crumbs
1/4 cup grated Parmesan cheese (I used Quickmelt cheese)
1. Marinate fish fillet in calamansi, salt, pepper and ground paprika. Set aside.
2. Saute onions in olive oil, then add bell peppers.
3. Toss in shirmps and cook just until they turn orange. Pour in tomato sauce and simmer for 10 minutes. Season with salt, pepper, paprika and sugar. Set aside. Pre-heat oven to 350 F.
4. Spread some shrimp-tomato mixture at the bottom of a square or rectangular baking pan. Lay marinated fish on top. Pour the rest of the shrimp-tomato sauce on top. Sprinkle with bread crumbs and parmesan cheese. (Before sprinkling the bread crumbs and cheese, I placed some spinach leaves on top of the sauce.)
Hmmm.... vamos a comer hora mismo! Enjoy your weekend!