Pargo Rojo al Horno
A traditional Spanish dish, Pargo Rojo al Horno is a baked red snapper recipe that's both flavorful and easy to make.
Ingredients - Serves 4
- White wine - 1/2 cup
- Salt and pepper - To taste
- Parsley - 1 bunch, chopped
- Garlic - 4 cloves, minced
- Lemon - 1, sliced
- Olive oil - 2 tablespoons
- Red snapper - 1 whole (about 2 to 3 pounds)
Let's Get Started
- Preheat the oven to 400°F.
- Clean the fish and pat dry. Season inside and out with salt and pepper.
- Place the fish in a baking dish and drizzle with olive oil.
- Stuff the fish with the lemon slices, minced garlic, and half of the chopped parsley.
- Pour the white wine over the fish.
- Bake for 30-40 minutes, or until the fish is cooked through and flakes easily with a fork.
- Sprinkle the remaining parsley over the fish before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 10g
- Carbs: 15g
- Protein: 48g
- Sodium: 1200mg
- Sugar: 3g
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