Eat Without

Spanish Baked Fish

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This delicious fish will pair well with spaghetti squash when in season, and whole wheat pasta or brown rice the rest of the year.

Makes
4 servings

Ingredients

  • 1 pound perch fillets, fresh or frozen
  • 1 small onion
  • 1 cup low-sodium tomato sauce
  • 1/2 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/8 teaspoon ground cumin

Directions

  1. Wash hands with soap and water.
  2. Preheat the oven to 350 degrees F.
  3. Lightly grease baking dish (9 x 13-inch) with butter or margarine.
  4. Separate the fish into 4 fillets or pieces.
  5. Put the fish pieces in the baking dish.
  6. Peel the onion and cut it into slices.
  7. Stir the onion, tomato sauce, and spices together in a small bowl.
  8. Pour the onion-spice mix evenly over the fish pieces.
  9. Bake about 10 to 20 minutes, until the fish flakes easily with a fork.

Notes

Learn more about: Onions Tomatoes Garlic Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.