Baked Fish a la Talla

Name: Baked Fish a la Talla
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 red snapper, Ask your fishmonger to only remove the scales and entrails.; 100 grams dried guajillo chile; 2 garlic; 750 milliliters water; 1 tablespoon olive oil; 1 butter; pepper, to taste; salt, to taste

Melissa Veytia

Fish a la Talla is a classic of Mexican cuisine, especially from Acapulco. This fish is bathed in a delicious guajillo sauce. Here we present a variation of this dish, as instead of being cooked over coals, it is baked in an oven.

Reviewed by Editorial Team of Kiwilimón

Published: 11-03-2015

Preparation

20 mins

30 mins

Medium

Using scissors, cut off the top of the chile, right where the stem is, and remove the veins and seeds (Tip: use plastic gloves). Put the chiles, onion, and garlic in a pot with water and salt, and cook them until the vegetables are soft. Blend 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 brush it with butter. Place a sprig of parsley where its entrails were. Grease a baking dish with butter and olive oil. Pour the chili sauce you prepared all over the fish, ensuring no space is left uncovered. Bake at 180° Celsius for 30 minutes.