Pargo Rojo Al Horno: Colombian Baked Red Snapper

Pargo Rojo al Horno is a traditional Colombian dish featuring baked red snapper, seasoned with a blend of flavorful ingredients. This dish is a popular choice for a healthy and delicious meal in Colombian cuisine.

Pargo Rojo Al Horno: Colombian Baked Red Snapper

Ingredients

  • 1 whole red snapper, cleaned and scaled
  • 2 cloves garlic, minced
  • 1 onion, thinly sliced
  • 1 tomato, sliced
  • 1 bell pepper, sliced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Make 3 diagonal cuts on each side of the fish and season with salt, pepper, and garlic.
  3. Place the fish in a baking dish and stuff the cavity with onion, tomato, and bell pepper slices.
  4. Drizzle the fish with olive oil and lemon juice.
  5. Cover the baking dish with foil and bake for 25-30 minutes, or until the fish is cooked through.
  6. Serve the baked red snapper hot, garnished with additional lemon slices if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Protein
30g
Carbohydrates
5g
Fat
12g

Supplies

Baking dish Foil

Tools

Knife Cutting board Juicer

Serving suggestions

Serve the Pargo Rojo al Horno with a side of steamed rice and a fresh green salad.

Tips & tricks

For a burst of flavor, consider adding a sprinkle of fresh cilantro before serving.

Cost

$20