published on in Informative Details

Portuguese-Style Fish Recipe - The Washington Post

Democracy Dies in DarknesscourseMainStart CookingComment on this storyAdd to your saved recipes

Whole fish baked in a spicy red sauce is a dish you can find at seaside restaurants in Portugal. Here, using fish fillets speeds up the process. A little wine is called for, which is not in the Dinner in Minutes Pantry; red wine vinegar or juices from the tomatoes can be used instead. But we’re hoping you have some on hand, because it enhances the flavor.

Serve with crusty bread.

Adapted from “Dinner in Minutes: Memorable Meals in Minutes for Busy Cooks,” by Linda Gassenheimer (Houghton Mifflin, 1995 edition). CORRECTION: A previously published version of this recipe gave an incorrect total time. It is 40 minutes, not 20 minutes.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 2-3

Directions

  • Step 1

    Preheat the oven to 375 degrees. Defrost the fish and pat it dry, as needed.

  • Step 2

    Trim and peel the onions; cut each one into thin slices. Stem and seed the jalapeño, then mince. Mince the garlic; combining the vegetables on on the cutting board as you cut them is okay. Cut each of the tomatoes into 6 chunks.

  • Step 3

    Heat 2 teaspoons of the oil in an ovenproof nonstick skillet until shimmering over medium heat. Stir in the onion; cook for about 8 minutes, until mostly translucent. Stir in the garlic and jalapeño; cook for 1 minute, then add the tomatoes and their juices, the wine, if using, and thyme. Cover and reduce the heat to medium-low; cook for 10 minutes, stirring a few times, then uncover and cook for 5 minutes more. Taste, and season with sea salt and pepper, as needed.

  • Step 4

    Pat dry the fish fillets, if you haven’t already. Coat them on both sides with the remaining teaspoon of oil, then season generously with salt and pepper. Cut them into chunks and place them, skinned sides down, on top of the sauce in the pan, then transfer to the oven. Roast (middle rack) for 10 minutes, or just until the fish is firmer and opaque.

  • Step 5

    Discard the thyme stems. Drizzle with oil, scatter fresh thyme leaves on top, sprinkle with flaky salt and serve hot.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving (based on 3)

    • Calories

      200

    • Fat

      5 g

    • Saturated Fat

      1 g

    • Carbohydrates

      7 g

    • Sodium

      170 mg

    • Cholesterol

      50 mg

    • Protein

      22 g

    • Fiber

      2 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Dinner in Minutes: Memorable Meals in Minutes for Busy Cooks,” by Linda Gassenheimer (Houghton Mifflin, 1995 edition). CORRECTION: A previously published version of this recipe gave an incorrect total time. It is 40 minutes, not 20 minutes.

    Tested by Bonnie S. Benwick.

    Published April 1, 2019

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnoKS%2FtcHGrpysnV2owbq4xGadoquYZA%3D%3D