Spanish baked fish and mussels

    1 hour 35 min

    A Spanish inspired combination of whitefish and mussels baked with olive oil, garlic, peas, red peppers and herbs and spices.

    8 people made this

    Serves: 6 

    • 24 mussels
    • 125ml olive oil
    • 1/4 teaspoon chilli powder
    • 2 tablespoons chopped fresh parsley
    • 1/4 teaspoon dried thyme
    • 1 bay leaf
    • 2 garlic cloves, crushed
    • 6 whitefish fillets
    • 200g frozen peas
    • 3 jarred red peppers, dried and cut in slices
    • To garnish
    • croutons
    • 2 hard boiled eggs, quartered

    Prep:10min  ›  Cook:25min  ›  Extra time:1hr marinating  ›  Ready in:1hr35min 

    1. Heat a lidded saucepan over medium high heat. Add mussels and cook, covered, for 7 minutes, or until all mussels have opened. Discard any mussels that remain closed. Remove from heat and set aside.
    2. In an ovenproof large dish, combine olive oil, chilli powder, parsley, thyme, bay leaf and garlic. Add fish and turn to coat. Marinate at room temperature for 1 hour, basting occasionally.
    3. Preheat oven to 200 C / Gas 6.
    4. Cover dish tightly with aluminium foil and place in centre of oven. Bake for 15 minutes.
    5. Remove dish from oven and uncover. Place the peas, red peppers and mussels in shells in the dish and put it again in oven for 10 minutes or until the fish flakes easily when tested with a fork.
    6. Remove the dish from the oven. Remove and discard the bay leaf. Garnish with the croutons and hard boiled eggs. Serve immediately.

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    Reviews in English (1)


    There is plenty of fish all round the year. I enjoyed this recipe and I hope you will do also.  -  20 Aug 2013