Skip to main content
Epicurious
Cookbooks

Spanish Fish in a Sack

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Anchovies
Black olives

Swap

Trimmed green beans, halved across, for the cauliflower
Red snapper fillets, for the cod

Add

16 strips of thinly sliced pimiento or roasted red pepper

Preparation

  1. Prepare just as for the master recipe, #246, but with swapped ingredients: green beans, garlic, and pimiento or red pepper strips, snapper, salt and pepper, scallions, parsley, EVOO, lemon zest and juice. Roast for 17 to 18 minutes.

Rachael Ray 365: No Repeats
TagsSpanishEuropeanFishSeafoodMainDinnerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like a watermelon salad and salmon burgers.
Burger Beans
A beefed-up take on a BBQ staple.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Banana Pudding Cake
Brown-butter banana cake with banana cream and crunchy vanilla wafers for good measure.
Chicken Caesar Pasta Salad
Chicken salad, pasta salad, and Caesar salad, all in one.