Algarve Style Baked White Fish

If you love simple Mediterranean flavours, this Algarve style baked white fish is for you.

Inspired by the coastal cooking of the Algarve, this dish is all about fresh ingredients, good olive oil, garlic, onions, and white wine. It’s rustic, unfussy, and comes together in one pan.

In Portugal, hake (pescada) is one of the most traditional fish used in home cooking. It’s mild, flaky, and perfect for baking. But the beauty of this recipe is that you can use any firm white fish you have on hand.

This is the kind of meal Portuguese families make when they want something comforting but light. Serve it with potatoes to soak up the sauce, and you have a simple but beautiful dinner.

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Why You’ll Love This Recipe

    •    One pan meal
    •    Ready in 20 minutes
    •    Simple pantry ingredients
    •    Naturally gluten free
    •    Light but satisfying

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Ingredients

    •    750 grams white fish (hake is traditional)
    •    1 to 2 large onions, sliced (sweet onions preferred, but any will work)
    •    5 garlic cloves, minced
    •    1 red bell pepper, sliced
    •    1 tablespoon paprika
    •    Juice of ½ lemon
    •    ½ cup white wine
    •    3 to 4 tablespoons olive oil
    •    1 to 2 tablespoons fresh parsley, chopped
    •    Salt, generously
    •    Black pepper to taste

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How To Make Algarve Style Baked Fish

    1.    Preheat oven to 350°F (175°C).
    2.    Place the white fish fillets in a baking dish in a single layer.
    3.    Generously salt the fish.
    4.    Layer the sliced onions over the fish.
    5.    Add the minced garlic evenly on top.
    6.    Scatter the sliced red pepper.
    7.    Sprinkle the paprika evenly over everything.
    8.    Pour the white wine around the fish.
    9.    Drizzle with fresh lemon juice.
    10.    Add olive oil evenly over the top.
    11.    Finish with chopped parsley and black pepper.
    12.    Bake uncovered for 20 minutes, or until the fish flakes easily with a fork.

The onions soften, the wine reduces slightly, and everything creates the most beautiful light sauce.

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Tips For Best Results

    •    Do not overbake. White fish cooks quickly and can dry out.
    •    Slice onions thin so they soften properly.
    •    Use good quality olive oil for authentic flavour.
    •    If your fish is thick, you may need 2–3 extra minutes.

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Variations

    •    Add sliced potatoes underneath the fish for a heartier version.
    •    Add cherry tomatoes for extra sweetness.
    •    Swap parsley for fresh cilantro for a twist.
    •    Use cod, halibut, or tilapia if hake is not available.

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What To Serve With It

    •    Boiled potatoes
    •    Roasted potatoes
    •    Steamed cauliflower for a lower carb option
    •    Crusty bread to soak up the sauce

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Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in the oven at 300°F or in a covered pan over low heat.

Freezing is not recommended as the texture of white fish can change.

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FAQs

What fish is best for this recipe?

Hake is traditional in southern Portugal, but any firm white fish works well.

Can I make this ahead of time?

You can assemble everything in the baking dish a few hours in advance and refrigerate. Bake just before serving.

Is this recipe healthy?

Yes. It’s high in protein, naturally gluten free, and made with simple whole ingredients.

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Related Recipes

    •    Portuguese Pan Seared Squid
    •    One Pan Garlic Shrimp
    •    Baked Cod with Olive Oil and Garlic

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Final Thoughts

This Algarve style baked fish is proof that simple ingredients make the best meals. It’s rustic, comforting, and perfect for busy nights when you still want something homemade.

If you make this recipe, leave a comment and rating below. It helps so much and supports my page 🤍