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Iberian Fish Cazuela

serves 4


  • ¼ cup olive oil
  • ¼ cup chopped fresh Italian parsley
  • ¼ cup chopped fresh cilantro
  • 3 large garlic cloves, chopped
  • 2 tsp paprika
  • ¾ tsp ground turmeric
  • ½ tsp salt

4 fillets Red Snapper or other favorite fish such as Halibut or Orange Roughy

  • ¼ cup olive oil
  • ¾ tsp ground cumin
  • 1 yellow onion, sliced
  • 2 Tbsp drained capers
  • 2 tsp paprika
  • ¾ tsp ground turmeric
  • 2 garlic cloves, chopped
  • 11 oz. canned diced tomatoes
  • salt & pepper to taste
  • 1 lemon sliced thinly


Mix 7 marinade ingredients in medium bowl. Add fish and turn to coat. Refrigerate up to 2 hours.

Preheat oven to 350°F.

Heat cumin in oil in a large cazuela or oven-proof skillet over medium heat stirring occasionally, until fragrant, about 1 minute. Add sliced onions. Cook until soft and translucent. Stir in tomatoes, capers, paprika, turmeric, garlic, salt and pepper. Simmer, uncovered, stirring occasionally, until thickened, about 10 minutes. Lay fish on top of tomato mixture along with herbs and marinade liquid. Place sliced lemons on top, cover, and cook in oven for about 10-15 minutes for Snapper (longer for larger fish) or until just cooked through.

Garnish with additional parsley.


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