When I tried this fish, it was like returning to my grandmother’s kitchen; the flavors were perfect.
It is an old recipe in the Mariana Bravo Walker’s “Cocina Chilena” cookbook. The cookbook is delightful if you know how to cook, as the recipes have few instructions. For example, this recipe does not say what temperature to bake or how long to cook, but the flavors are very Chilean.
You may also like this other Chilean fish recipe: Cancato fish.
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Pescado Relleno Chilean Baked Stuffed Fish
An old-fashioned Chilean baked stuffed fish.
- Total Time: 1 hour 15 minutes
- Yield: 4
Ingredients
Units
- 8 thin fillets of sole or tilapia or catfish
- 1 grated carrot
- 1/2 cup parsley, finely chopped
- 3 slices of white bread softened with 1/2 cup milk
- 2 tablespoons sauteed chopped onions
- 2 eggs
- lemon juice
- breadcrumbs
- salt and pepper
Instructions
- Preheat oven to 400F or 200C.
- Wash the fish fillets, pat dry, and season lightly with lemon, salt, and pepper.
- Mix the crushed bread, carrot, onion, parsley, and beaten egg in a bowl.
- In a greased roasting pan, place four fish fillets on each fillet, place 1 /4 of the filling, and cover with another fish fillet. Sprinkle with breadcrumbs.
- Bake for 20 minutes or until the fish is cooked and the bread golden.
- Serve hot.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Fish
- Method: Oven
- Cuisine: Chilean
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