Portuguese Baked Fish
Bring the flavors of coastal Portugal to your table with this hearty and vibrant Portuguese Baked Fish recipe! Tender white fish fillets like cod or haddock are nestled atop a colorful medley of baby potatoes, juicy tomatoes, sweet bell peppers, and onions, all roasted to perfection in a rich blend of olive oil, garlic, and dry white wine. Infused with paprika and finished with fresh parsley and a squeeze of lemon, this one-pan wonder is as visually appealing as it is delicious. With a short prep time of just 20 minutes and a hands-off cooking time, this Mediterranean-inspired dish is perfect for weeknight dinners or a festive gathering. Serve it hot and let the bright, zesty flavors transport you to sun-soaked Portuguese shores!
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Recipe Information
Ingredients
- 4 pieces white fish fillet (e.g., cod or haddock)
- 4 tablespoons olive oil
- 4 cloves garlic cloves
- 1 piece large onion
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 2 pieces tomatoes
- 1 pound baby potatoes
- 0.5 cup white wine
- 2 tablespoons fresh parsley
- 1 teaspoon paprika
- 1 piece lemon
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the garlic cloves. Slice the onion, bell peppers, and tomatoes into thin rounds. Cut the baby potatoes into halves or quarters, depending on their size.
In a large baking dish, drizzle 2 tablespoons of olive oil to coat the bottom.
Arrange the baby potatoes evenly in the dish. Season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Lay the onion slices evenly over the potatoes, followed by the slices of red and yellow bell peppers. Arrange the tomato slices on top.
Sprinkle the paprika over the vegetable layers for added flavor.
Season the fish fillets with the remaining salt and black pepper. Place them on top of the vegetable layers in the dish.
Drizzle the remaining 2 tablespoons of olive oil and pour the white wine over everything in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the fish is cooked through and flakes easily with a fork.
While the dish is baking, finely chop the fresh parsley and cut the lemon into wedges.
Once baked, remove the dish from the oven and sprinkle the fresh parsley over the top.
Serve hot with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 23.4 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4892 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
