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Fillets Espagnol

Tummy.Tucker's picture
Ingredients
  Tomato juice 1⁄4 Cup (4 tbs)
  Flounder fillet/Sole / perch 2 Pound
  Salt 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Guacamole sauce 4 Tablespoon
  Butter 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 450°F.
2) Coat the bottom of a baking pan with butter.
3) Arrange the fish on the baking pan.

MAKING
4) Gently stream the tomato juice over the fish.
5) Dredge salt and chilli powder on the fish.
6) Bake the fish in oven for 5 minutes.
7) Remove the pan and spread the guacamole sauce all over the fish.
8) Return the baking pan to the oven and bake for 4 minutes more or until the fish is tender.

SERVING
9) Place the fish on the serving plate carefully and garnish with lemon slices if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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