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Pargo no Forno
Pargo no Forno

Pargo no Forno

with potatoes, tomato pulp, white wine and sweet pepper

But it is already known that a grilled or in the oven is always a winning dish! Even for the little ones! It is one of the abundant species of our coast and ideal for those who prefer to eat low-calorie fish, in addition to having omega 3 in its constitution.

Patrícia Borges

By Patrícia Borges

For 4 people For 2 people Family Friendly Fish Mediterranean

60 min

511 kcal

4 doses

Easy

Ingredients
Cooking White Wine

50 mL
Fresh Parsley

1 hand
Red Pepper

1 uni
Roasted Potatoes

800 gr
Snapper Fish

1,200.0 gr
Sweet Pepper

1 tsp
Tomato Sauce

2 Tbsp
White Onion

3 uni
You will also need:

The following ingredients will not be added to your grocery list.

Black Pepper Grain

to taste
Olive Oil

80 mL
Red Chili (optional)

to taste
Sea Salt

to taste
Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

511 kcal

2,138 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Fish:

01

Gently tap the fish (diagonally), season with coarse salt and set aside (optionally about 30 min).

02

Cover the tray with 2 sliced onions and half the parsley.

03

Arrange the fish on top and place the small potatoes around it (if you prefer you can cut them in slices).

04

Season the potatoes with salt and arrange the sliced pepper, the remaining onion and parsley over the fish and the potatoes. Reserve

For the Sauce:

01

Add the tomato pulp, sweet pepper, pepper and chopped chillies in a bowl (optional).

02

Dissolve everything with white wine and olive oil. Reserve.

To ride:

01

Drizzle the pan with the sauce and bake for about 50 min at 200ºC.

02

It is ready to serve.

Note: you can also make this recipe with one of the following species: sea bream, chicharro, sea bream or sea bass.