Pescado al Horno: Oven-Baked Fish with Vegetables
Description:
Experience Uruguay's finest with Pescado al Horno: tender white fish, potatoes, onions, and tomatoes baked to perfection in a rich, savory broth. Find The Recipe Here!
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Historical Background:
Pescado al Horno reflects Uruguay’s coastal roots, celebrating fresh seafood and simple ingredients in family meals and gatherings.
Key Ingredients:
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White fish
Potatoes
Onions
Tomatoes -
Olive oil, garlic
Parsley, Lemon juice
Flavor Profile:
Flaky fish and tender vegetables in a savory, aromatic broth—light yet hearty.
Pescado al Horno Recipe for 2
Ingredients:
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White Fish Fillets: 2 (merluza, hake, or cod)
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Potatoes: 2 small, thinly sliced
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Onion: 1 small, thinly sliced
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Tomato: 1 medium, thinly sliced
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Olive Oil: 2 tbsp
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White Wine: 1/4 cup
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Vegetable Broth: 1/4 cup
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Garlic: 1 clove, minced
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Lemon Juice: 1 tbsp
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Parsley: 1 tbsp, chopped
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Salt and Pepper: To taste
Instructions:
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Prepare the Vegetables:
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Preheat the oven to 180°C (350°F).
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Layer the sliced potatoes, onions, and tomatoes in a baking dish. Drizzle with 1 tbsp olive oil and season with salt and pepper.
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Season the Fish:
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Rub the fish fillets with lemon juice, garlic, salt, and pepper.
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Assemble the Dish:
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Place the fish fillets on top of the vegetables. Pour the white wine and vegetable broth over the dish. Drizzle with the remaining olive oil.
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Bake:
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Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the fish is cooked through and the vegetables are tender.
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Garnish and Serve:
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Sprinkle with chopped parsley before serving. Enjoy warm with crusty bread or a side of rice.
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A simple yet flavorful dish, perfect for bringing a taste of Uruguay to your table! 🇺🇾✨