Baked fish and spinach
Above, that’s how the cooked dish looked. I wish I could reproduce in this blog the aroma when it came out of the oven.
Ingredients :
700 to 800 g. of fish fillet (or a whole fish, cleaned and gutted)
300 to 400 g. of fresh spinach, trimmed
2 pimientoes, chopped
1 carrot, chopped
1 onion, chopped
1 tbsp. of chopped fresh tarragon
2 tbsps. of finely minced garlic
1/2 c. of vegetable or fish broth
salt and pepper
1/2 c. of olive oil
Cooking procedure :
Grease the bottom of a baking dish with half of the olive oil. Arrange the spinach to cover the entire bottom. Arrange the fish on top. Pour the fish or vegetable broth over the fish and spinach. Sprinkle with salt and pepper. Sprinkle the chopped pimientoes and carrot over the fish, followed by the onion and garlic and, finally, the tarragon. Pour the remaining olive oil over the fish and vegetables.
Cover the baking dish with aluminum foil.
Bake in a 190oC oven for 25 to 30 minutes.
Serve hot.
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Hi Ms. Connie! OK lang ba microwave oven gamitin for this dish??
Hope to post closer to where you’re at. Leaving for Manila Sat morn. Keep cooking and posting the delish recipes. Good work.:grin:
Can I cook the fish in a microwave oven instead of a conventional one (which I don’t have)?
I’m not sure what pimientoes are. Chillies? Peppers? Sweet pickle relish? The fish does look yummy, though.
Is salmon a good choice for this dish, or should I choose a less flavorful fish?
Julie, and Rey, yes, but cover the baking dish with cling wrap, with a small vent in one corner.
Have a fun weekend, Rin!
Maricar, pimiento is a variety of bell peppers. Smaller and sweeter.
Sounds awesome! Will definitely have to try.:lol:
Hi Connie,
Glad that I found this fish recipe. I will definitely try this soon. Btw, can I link this site to mine?
I’ve heard about your site from Mark and Micky Fenix, this is the first time that I’ve visited though
thanks !
Mira
hi connie! naku naman…ang yummy naman nito. will defiitely try this as soon as i figure out how our oven works.:wink:
what other kind of fish can be used?
Hi Mira, a link will be very welcome.
How are Mark and Micky? It’s been ages since Micky wrote about this blog…
Olive, a whole lapu-lapu or maya-maya will be great! If using a whole fish instead of fillets, it’s advisable to score them.
Connie: I tried this the other day and it was great. I added some sliced mushrooms, ginger, scallions, and used red bell pepper instead of pimientos since I didn’t have any. I also used a fillet of conger eel.
I would rather have fillets since it’s easier to eat. Convenience over himay.
Rickey, eel? Wow, now you’ve got me craving for eel. It’s been so long since I last cooked some eel.
I’ve noticed you’ve used River Cobbler a lot. Always did see these in Pricemart but never tried it. I trust your instincts, we’ll try this one soon.
Never also did find what River Cobbler is in tagalog.
Are you aware what fish you are really eating when you eat River Cobbler. River Cobbler is just another name for the Basa fish. Basa fish are raised in the Mekong Delta which is known as “The Toilet Bowl of Asia.” There are many known health concerns from eating fish from the filthy Mekong River. Check out the website [link deleted by blog owner] for more information about Basa. US Farm-Raised Catfish is a MUCH safer alternative to the Basa fish.
So Becky, you are saying that river cobbler comes exclusively from the Mekong Delta? You are so sure that what I cooked came from there, eh?
Are you aware that river cobbler is a prized fish in Western Australia? Just so you don’t mislead my readers, the link is here.
Or you are just surreptitiously advertising that site where the link you posted leads to? A site that maligns everything not American and induces people to buy only products from America. Tsk tsk Tsk Pathetic. Simply pathetic.
There is no such fish as “River Cobbler.” River Cobbler is one of the many names that the Vietnamese have used to market the Vietnamese Basa fish (there are at least 30 different names, they have even falsely called it Grouper and Pacific Dory). Basa is now the most common fish found in AUSTRAILA and the media in Australia has picked up on where it has come from. You can eat it if you like, but I certainly would NOT suggest it if you care about your health.
Your link is to “Cobbler,” not “River Cobbler.” River Cobbler IS the Basa fish from Vietnam.
There is no such fish as “River Cobbler.”
Then Price Smart, where I bought the fish from was lying huh? HAHAHAHAHA
Price Smart is American and so are you.
“Toilet Bowl of Asia” huh?
And so this site is wrong too. Everyone’s dirty and wrong except you and your advertising of American catfish. LOL We eat catfish thriving on mud and we’re not dying from health problems such as obesity like Americans are. LOL
RE #16. Gee, if you’re going to spam, read up first. There are sea cobblers and freshwater (river) cobblers. And the link to the Australian site goes to a freshwater cobbler page. Or didn’t you know that river cobblers are freshwater cobblers?
Enough of your spamming and trolling. If only because of that, I will make it a point never ever to buy American catfish. Ever. And I’m removing the link you’re advertising. SPAMMER.
Hi Connie,
Aba, bago na ang look.
Mira and I see each other. Mark, hindi. Nasa abroad.
I’ve moved on to Inquirer and am doing a Country Cooking column.
Glad to know your blog is going strong.
Micky Fenix
hi micky, long time.
you’re with inquirer and i’m with manila standard today. we just keep missing each other. i don’t read inquirer but i’ll make an exception with your column hehehehe
I’m so glad I found your site. Adaptations of foreign to pinoy ingredients are difficult for those of us who are not familiar with them.
I will try your recipe.
Thanks.
good day, i’d like to ask what is the tagalog/filipino name for the dory/cream dory fish if it has one. what kind of fishes can be used to substitute it? (same texture, etc) thanks in advance.
hi, ms. connie! just like your other readers, i want to know what kind of fish are you using here, looks like “hito” when i look at the link you provided. hito po ba ang tagalog ng river cobbler? thanks po.
Rush, it’s a river cobbler. Hito is catfish.
hi ms connie,
do you have an idea how to cook a dory fish? we got one supposedly for new year’s eve dinner but didn’t cook it anymore because i was already tired. now, i wanted to herb it and then grill it but got confused, didn’t know if it should be cooked with skin on or not =(
Dory fish is too soft for stir frying but steams well if kept whole. Also great breaded and deep fried. Don’t know about the skin though since I ones I was able to get in the past were skinless. Are the scales still on?
thanks so much for your reply! what we got was one, whole gutted cream dory with skin on but without scales. since it’s now thawing out, i’m afraid that it’ll go stale if not cooked and will be useless if i put it back in the freezer again.
Hi Connie! Thanks so much for this gem of a recipe. Tried it a couple of days ago and my family just loved it! I must say, for Catholics like me, it’s perfect for the coming lenten season too.
Heck, I liked it so much I even blogged about it here:
http://tkkt.wordpress.com/2009/02/23/baked-cream-dory-with-spinach/
All the best to you and more power to Pinoy Cook!