Pescado empapelado al horno

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, Pescado empapelado al horno. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pescado empapelado al horno is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They're nice and they look wonderful. Pescado empapelado al horno is something that I've loved my entire life.

Many things affect the quality of taste from Pescado empapelado al horno, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pescado empapelado al horno delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pescado empapelado al horno is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pescado empapelado al horno estimated approx 40 minutos.

To begin with this recipe, we must first prepare a few ingredients. You can have Pescado empapelado al horno using 7 ingredients and 4 steps. Here is how you cook that.

Los ingredientes son para 1 pescado de medio kilo aproximadamente.

Ingredients and spices that need to be Take to make Pescado empapelado al horno:

1. 1 pescado
2. 1 tomate
3. 0.5 cebolla
4. aceite de oliva el necesario
5. al gusto pimienta, sal, ajo en polvo, limón
6. Chile serrano
7. epazote

Steps to make to make Pescado empapelado al horno

1. El pescado puede ser pargo, boquinete, huachinango, mojarra, etc. Lava muy bien el pescado y ponle pimienta, sal y ajo en polvo. De los dos lados y por dentro en la panza.
2. Corta el tómate en rodajas, la cebolla y el chile serrano.
3. Corta un cuadro grande de papel aluminio y pon un chorrito de aceite de oliva y espárcelo donde vas a poner el pescado. Luego coloca el pescado y agrégale unas gotas de jugo de limón.
4. Por último encima del pescado coloca el tómate, la cebolla, el chile serrano, unas hojas de epazote, y un chorrito de aceite de oliva. Y si gustas una pizca de sal. Igual en la panza del pescado le puedes poner tómate, cebolla y chile. Para finalizar une los lados del papel aluminio y ciérralo muy bien, mete al horno a 180 grados por aproximadamente 25 minutos.

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