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