Pescado Catalan

Quick, easy and healthy. This is one of our go to weeknight meals. Roasted red potatoes make a fine side dish.

Yield: 4 servings ( Serving Size: 6 oz. )
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  • 1 1/2 pound(s) Red snapper or other mild white fish Skin and bones removed
  • 1/4 cup(s) Spanish olives Chopped
  • 2-3 tablespoon(s) Capers
  • 2 tablespoon(s) Extra virgin olive oil
  • 2 tablespoon(s) Fresh Lemon juice
  • 2 Medium tomatoes Chopped
  • 1 Medium onion Sliced thin
  • 1 1/2 teaspoon(s) Red wine vinegar
  • 1-2 Cloves garlic Minced
  • 1/2 teaspoon(s) Dried oregano


  1. Layer fish fillets in oiled baking dish. Sprinkle with olives, capers, and lemon juice. Lightly sauté garlic and onions. Add tomatoes and cook on medium high heat for 5-10 minutes to reduce liquid. Add vinegar and oregano and pour over fish. Bake at 375 degrees for about 20 minutes or until fish flakes with fork.
July 2012

This recipe is a personal recipe added by ubfit2 and has not been tested or endorsed by MyRecipes.

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