A paste of sweet smoked paprika, garlic and cumin is spread on the fillet and broiled under very high heat until a glossy red crust forms. A quarter-hour dinner.
Preheat the oven to 230°C (445°F) on the top broil setting, with a rack in the upper third and line a baking pan with parchment paper and grease the paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the olive oil, salt, black pepper, paprika, smoked paprika, garlic powder and cumin and spread the mixture over the fillet.
3
Place the fillet in the lined baking pan, skin side down.
Baking pan
4
Roast the fillet in a hot oven (230°C / 445°F) 7–9 minutes, until the flesh flakes when pressed with a fork and the edges start to brown.
⚙ Oven roastingOvenBaking pan
💡A fillet is done when the flesh is opaque even in the thickest part and flakes when pressed with a fork; a few more minutes in the oven and it dries out.
5
Drizzle the lemon juice over the fillet.
6
Serve immediately with white rice.
451calories
53 gprotein
2 gcarbs
26 gfat
● protein 47%● carbs 1%● fat 52%
Per serving (276 g), of 2 servings
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Smoked paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Smoked paprika →
Garlic powder: measured in tsp in this recipe: 1 tsp = 2.8 g · 331 kcal per 100 g · More about Garlic powder →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (2) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
