1 1/2 lb fish fillets
1/2 tsp salt
1/4 tsp paprika
1/4 tsp pepper, fresh ground
1 each pepper, green, in rings
1 each tomatoes, sliced
1 small onion, sliced
2 tbsp lemon juice
2 tbsp oil, olive
1 cl garlic, minced
2 each lemons, *
Directions
*Cut the 2 lemons into wedges. Cut the fish into serving sized pieces.
Place in oven-proof baking dish. Sprinkle with salt, paprika and
pepper. Top with green pepper rings, tomato slices, and onion slices.
Mix lemon juice, oill and garlic. Pour over the fish fillets. Cover
and bake 15 minutes at 375^F. Uncover and bake about 10-13 minutes
longer or until fish flakes easily. Serve with lemon wedges. Yield: 6
servings
Original Post by Jo Merrill, Genie 6/12/93 Formatted for MM:dianeE
Servings: 6 servings
Low-Cal Spanish Baked Fish Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Spanish
The History of Recipes
Food historians have traced the existence of recipes way back into distant history, in fact as far back as pharonic Egypt, and potentially, even further back. In practice though, sadly, these old records were just very basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, something we still use today. Aspicius informs us how the Roman cooks used many aromatic flavors, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Over the following few hundred years, the upper-class families of Wesstern Europe strove to offer the most extravagent meals, and because of this the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 1800s the formal cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, cookery publications were greatly in demand as a result of higher levels of literacy, people having increased spare time and being a little richer. The introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Low Cal Spanish Baked Fish recipe.
