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Baked Fish

20 mins
30 mins
Half
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El Pescado a la talla is a classic of Mexican cuisine, especially Acapulco. This fish is bathed with a delicious guajillo sauce. Here we present a variation of this dish, since instead of being cooked on the coals it is cooked in an oven.
Learn more about Melissa Veytia

Ingredients

4 portions
  • 1 fish, Ask your fishmonger to only remove the scales and viscera.
  • 100 grams dried guajillo chili
  • 2 garlic
  • 750 milliliters Water
  • 1 tablespoon olive oil
  • 1 butter
  • black pepper, to taste
  • salt, to taste

Preparation

With the help of scissors, cut the top of the chili, right where the tail is, remove the veins and seeds (Tip: use plastic gloves).
Place the chilies, onion and garlic in a pot with water and salt, cook until the vegetables are soft.
Grind the vegetables in the blender.
Add a little oil to a pot and add the sauce, cook for 10 minutes.
Add salt and pepper to the fish and varnish it with butter. Place a sprig of parsley where their viscera were.
Grease a refractory with butter and olive oil.
Pour the chilli sauce that you prepared for all the fish, while covering any space.
Bake at 180 degrees centigrade for 30 minutes.

PRESENTATION

Present in a clay dish accompanied by beans, rice and freshly made sauce.

TIPS

If you have a grill at home, instead of cooking the baked fish, you can grill it on the coals.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (3)
Adrian Gomez
10/02/2018 08:53:46
Queda muy pero muy bueno les recomiendo esta receta
Paulina Sanfeliz
06/06/2017 08:48:08
Queda delicioso!!!!! Yo le puse un par de clavos y un poco de comino y quedó espectacular!
Rebe Delao
20/03/2015 18:56:14
PESCADO A LA TALLA AL HORNO Queda delicioso

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