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Pescado al Horno con Vegetales Nicaragüense
A healthy and flavorful baked fish dish featuring fresh local vegetables seasoned with traditional Nicaraguan spices, all cooked together in one pan for easy cleanup.
🧂 Ingrédients
- 4 large White fish fillets(such as tilapia, corvina, or snapper)
- 2 medium Bell peppers(mixed colors, sliced)
- 1 large Onion(sliced)
- 2 medium Tomatoes(sliced)
- 1 medium Zucchini(sliced)
- 4 cloves Garlic(minced)
- 1 Lime(juiced)
- 4 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Oregano(dried)
- 0.25 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
💡 Conseils de pro: Using parchment paper makes for easier cleanup. - 2
In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, black pepper, paprika, and dried oregano to create the seasoning mixture.
- 3
Place the fish fillets in the prepared baking dish. Brush them generously with the seasoning mixture.
- 4
Arrange the sliced bell peppers, onion, tomatoes, and zucchini around and on top of the fish fillets.
- 5
Drizzle any remaining seasoning mixture over the vegetables. Cover the baking dish tightly with aluminum foil.
- 6
Bake for 20 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender.
- 7
Garnish with fresh chopped cilantro before serving. Serve hot with rice or a side salad.
💡 Conseils de pro
- ✓You can add other vegetables like broccoli, cauliflower, or carrots.
- ✓For a spicier dish, add a pinch of red pepper flakes to the seasoning.
- ✓Ensure the fish is cooked through but not dry. Cooking time may vary based on the thickness of the fillets.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use a whole fish instead of fillets, adjusting baking time as needed.
- Add a splash of white wine to the bottom of the baking dish before covering.