Spanish Fish With Onion Sauce

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 06/12/21
Roasted carp

epicture / Getty Images

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
583 Calories
31g Fat
11g Carbs
61g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 583
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 23%
Cholesterol 107mg 36%
Sodium 281mg 12%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 61g
Vitamin C 6mg 31%
Calcium 106mg 8%
Iron 1mg 7%
Potassium 1283mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spanish fish with onion sauce (Pescado con Salsa de Cebolla) is a family favorite, lightly fried fish with a tangy onion sauce. This dish is can be made with any solid, white fish that does not have a strong flavor. Try fresh cod, red snapper or tilapia, which you can buy in your local supermarket.

Ingredients

  • 2 pounds red snapper fillets, or other white fish

  • 2 medium yellow onions, chopped into 1/4-inch chunks

  • 1/4 cup all-purpose flour, for breading fish

  • 1/3 cup red wine vinegar

  • 1 bay leaf

  • 1/2 cup olive oil

  • Salt, to taste

  • Pepper, to taste

Steps to Make It

  1. Rinse fish and pat dry with a paper towel.

  2. Cover a large dinner plate with flour about 1/2 inch deep.

  3. Heat approximately 4 tablespoons oil over medium-high heat in a large, open skillet or frying pan with a heavy bottom.

  4. Cut fish into 3 in. x 3 in. pieces.

  5. Cover the fish in the flour on both sides.

  6. Place in the pan and cook until golden brown on both sides. As fish is finished frying, remove and place on a large platter or plate, on top of paper towels to absorb any extra oil.

  7. Add the rest of the oil to​ the pan and sauté the onions until translucent. Add vinegar and bay leaf and stir for 2 more minutes.

  8. Remove the paper towel from the fish and arrange the fish on a serving platter.

  9. Cover with the sauce and serve Pescado con Salsa de Cebolla hot with white rice and/or bread.