Pescado al Horno con Tomates Cherry y Aceitunas
Ingredients
1 fish fillet
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon Cajun seasoning (or Old Bay or Creole seasoning)
½ teaspoon chili flakes
1 teaspoon fish seasoning (optional)
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons cooking oil
For the tomatoes and olives:
2 cups cherry tomatoes
¼ cup olives
2 sprigs of fresh parsley
2 sprigs of fresh thyme
3 cloves garlic, minced or crushed
½ teaspoon of the above seasoning mixture
2 tablespoons of water
3 tablespoons salted butter
A pinch of salt and pepper
Instructions
1. Preheat the oven to 400℉ (200℃).
2. Mix all the ingredients to season the fish in a small bowl. Reserve 1 teaspoon of the seasoning mixture for cooking the tomatoes.
3. Rub both sides of the fish fillet with the seasoning mixture.
4. Heat the oil over medium heat in a frying pan and brown both sides of the fish for 1 minute. The fish should not be cooked completely, but it will look golden brown.
5. Once both sides are browned, remove the fish from the pan and set it aside.
6. In the same skillet over medium heat, add all the ingredients for the tomato mixture, except the butter, and sauté for about 3 minutes, stirring continuously.
7. Place the fish in the center of the pan, put the butter on top and put it in the preheated oven. Make sure your pan is oven safe; if not, transfer everything to a baking sheet.
8. Bake at 400℉ (200℃) for 10 minutes, until the fish is completely cooked.
9. Remove from the oven and serve immediately with the accompaniment of your choice.
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