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Baked Snapper Roteña - Urta a la Roteña


Baked Snapper Roteña

Baked Snapper Roteña - Urta a la Roteña (c) 2006 L. Sierra Licensed to About.com

This recipe is from Rota, a city in the province of Cadiz, which is located in the region of Andalucia (Southern Spain). Urta is a kind of snapper that is local to the area. Rota has had an annual Urta Festival for almost 40 years. Try this simple and delicious dish and see why Rota is crazy about it!

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 4 Tbsp Spanish olive oil
  • 4 cloves garlic
  • 2 large yellow onions
  • 3 sweet green peppers (long, not bell)
  • 1 26 oz can crushed tomatoes
  • salt and pepper to taste
  • pinch of nutmeg
  • 2 bay leaves
  • 2 lbs snapper fillets


This baked snapper rotena Makes 4 servings.

Slice 1 onion into thin rings and seed and cut the peppers into strips. Pour 2 tbsp olive oil into a large frying pan and heat to medium. Sauté 1 onion and peppers. Add the crushed tomatoes, salt, pepper and a pinch of nutmeg. Add the bay leaves. Cook for about 30 minutes.

While the tomato sauce is cooking, prepare the fish and pan. Cut the onion into julienne strips and lightly fry in a pan. Grease a baking dish or casserole dish with a bit of olive oil and spread the strips around on the bottom of the dish. Flour the fish fillets and cut into 3-4 inch pieces. Place fish in baking dish. Cover fish with tomato sauce, spreading evenly.

Preheat oven to 350F degrees. Place in oven and bake until fish is tender, 20-30 minutes.

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