Oven-Baked Redfish

Name: Oven-Baked Redfish
Ingredients: 1 redfish of about 1 kg; 1 lemon; 3 cloves of garlic; 1 bay leaf; 1 teaspoon paprika; 1/2 teaspoon ground ginger; salt; pepper; 5-6 tablespoons olive oil

Fish - Oven-Baked Redfish by Adela F. - Recipia

Oven-Baked Redfish The first time I prepared oven-baked redfish was after previously buying smaller fish suitable for frying. For a fish weighing around one kilogram, baking is a simple option that doesn't require many spices. The meat remains firm, and the flavor is subtle, without being overwhelmed by the mixture of garlic, paprika, and ginger. The fish is well-coated, filled with bay leaves and lemon, then baked at 200 degrees Celsius, turning it halfway through the cooking time. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 1 hour Total time: preparation time plus approximately 1 hour of baking Servings: not specified; depends on portion sizes and the amount of meat obtained from the fish Difficulty: easy Recipe type: baked fish Ingredients 1 redfish, approximately 1 kg 1 lemon 3 garlic cloves 1 bay leaf 1 teaspoon paprika 1/2 teaspoon ground ginger salt pepper 5-6 tablespoons olive oil Preparation Method 1. Prepare the spice mixture for the fish Crush the three garlic cloves and mix them with the paprika, ground ginger, salt, pepper, and olive oil. You should obtain a smooth mixture that is fluid enough to spread over the entire surface of the fish. The amount of oil is from the original recipe, and it helps the spices distribute more easily. Use 5 or 6 tablespoons, depending on how easily you want to coat the fish. 2. Prepare the redfish With a knife, make a few light cuts on the surface of the fish. The cuts should be few and shallow. Their purpose is to allow the spices to penetrate better, not to cut the fillets or separate the meat. There is no need to cover the fish with too many incisions. A few discreet cuts are sufficient for this preparation. 3. Coat the fish Spread the garlic, paprika, ginger, salt, pepper, and oil mixture over the surface of the redfish. Try to distribute the seasoning as evenly as possible, including in the area of the shallow cuts. The fish must be well-coated before going into the oven, as this is the only spice mixture used in the recipe. 4. Add the lemon and bay leaf Slice the lemon. Keep a few slices to place on top, and put the rest inside the fish's abdominal cavity along with the bay leaf. The lemon and bay leaf are used here to flavor the fish during baking. There is no need to add other ingredients inside. 5. Bake the redfish Place the fish in the oven at 200 degrees Celsius and let it bake for about an hour. Halfway through the time, carefully turn it so that it browns evenly on both sides. The mentioned duration is indicative for a redfish weighing approximately one kilogram. Towards the end, check for a slight browning on the outside. The original recipe does not specify a separate time for each side but recommends turning the fish halfway through the approximately 60 minutes. Why I make this recipe often I love this version because it uses few ingredients and doesn't require a separate sauce. The redfish has firm meat and a subtle flavor, and the combination of garlic, paprika, ginger, lemon, and bay leaf gives it enough aroma without altering the character of the fish. It’s a useful recipe when I have a larger whole fish and want to bake it instead of portioning it for frying. Preparation is quick, and most of the time is spent baking. Tips and Variations Tips The cuts on the fish should be shallow. If they are too deep or too many, the surface may tear more easily when turning the fish. Coat the redfish on all accessible areas. The spices should remain on the surface of the fish, but it’s also useful for them to enter the cuts made with the knife. Keep a few slices of lemon for the top. The rest should go in the abdominal cavity along with the bay leaf, according to the original method. Turning it halfway through baking is important for browning both sides. Do this carefully, as the whole fish can break apart or tear more easily once it starts cooking. The one-hour time refers to a fish weighing approximately one kilogram. If the fish weighs differently, the time may not be the same, but this recipe does not provide a duration for other sizes. Substitutions The recipe does not include substitute ingredients for spices, oil, or lemon. To maintain the original flavor and method, use the same ingredients and adhere to the specified quantities. If you need to adjust the quantity, the safest adaptation is to keep the ratio between the fish and the spice mixture. However, do not change the type of fish without considering that the texture and baking time may differ. Variations The version presented is for a whole redfish, approximately one kilogram. You can keep the same combination of garlic, paprika, ginger, salt, pepper, oil, lemon, and bay leaf when preparing a fish of the same category, but the source does not specify times for other types or sizes of fish. For a version as close to the original recipe as possible, just change the way you distribute the spices: make shallow cuts, coat the fish, and place the lemon and bay leaf inside. Serving Ideas Serve the fish with the lemon slices used during baking, either those placed on top or those removed from inside. The subtle flavor of the redfish allows it to remain the main element of the meal. For a simple presentation, you can bring the whole fish to the table and portion it after baking. If you prefer, you can serve it directly in portions, with a little lemon on top. There’s no need for a separate sauce, as the fish is already coated with the oil and spice mixture. Frequently Asked Questions 1. Can I use a smaller redfish? The recipe is calculated for a redfish weighing approximately 1 kg. If you use a smaller one, the baking time may differ, but the source does not provide an exact duration for this situation. Stick to the method and check the fish towards the end of the indicated time. 2. How deep should the cuts be? The cuts should be light and shallow. They are made to allow the spice mixture to penetrate better, not to section the fish. Many cuts are not necessary. 3. Is it mandatory to turn the fish? Yes, this is the instruction from the original recipe. The fish should be turned halfway through the baking time to brown evenly on both sides. 4. Can I put all the lemon on top? The recommended method is to place some slices in the abdominal cavity along with the bay leaf and keep a few for the top. This way, the lemon is used both inside and on the surface of the fish. 5. What taste does the redfish have when cooked this way? In this recipe, the redfish has a delicate taste and firm meat. The garlic, paprika, ginger, lemon, and bay leaf provide flavor, but no sauce or heavy mixture is used. Nutritional Values The values are estimates and can vary depending on the amount of meat consumed, the actual weight of the fish, and how much oil remains on the dish after baking. For a portion calculated roughly from a fish weighing about 1 kg divided into 4 servings, with oil included in the estimate: Calories: approximately 350-450 kcal Protein: approximately 35-45 g Fat: approximately 20-30 g Carbohydrates: approximately 2-4 g Fiber: approximately 0-1 g The greatest variation comes from the amount of oil consumed and the proportion of meat obtained after removing bones and inedible parts. Lemon, garlic, paprika, and ginger contribute a small amount of calories to the final portion. Storage and Reheating If there is leftover fish, store it in the refrigerator in a closed container. It’s best to consume it as soon as possible, as cooked fish can lose its texture after several days of storage. Reheat only the portion you need to avoid repeatedly drying out the meat. Redfish is best enjoyed fresh out of the oven, but leftovers can be eaten cold or gently reheated. Remove the bay leaf before serving.

Oven-Baked Redfish

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