Baked Fish, Spanish Style

READY IN: 40mins
Recipe by NorthwestGal

From the Betty Crocker International Cookbook. It states it is low-calorie, but it sure doesn't taste low-cal. I used cod, but I think just about any fish would be just as delicious.

Top Review by mama smurf

This is a winner especially after all the wonderful recipes I have made for the Fall PAC 2012. (every recipe was delicious) but this was light, easy and definately tasty. I did cut the recipe in half for DH and I and thinly cut the pepper, onions and tomato. I used two fairly big and thick pieces of tilapia so I didn't cook quite as long as I would have had I used cod. So glad I thinly cut the vegies so they got done. Served with rice pilaf and a small green salad. Going into my Favorites of 2012 and also my Healthy Eating cookbook. Thank you for posting.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
  3. Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
  4. Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
  5. Garnish with lemon slices, and serve hot.

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