Baked Fish with Lemon and Black Pepper is a traditional recipe that has gained popularity in various regions of Latin America thanks to its simplicity and fresh flavor. Its origin lies in the fusion of indigenous and European culinary techniques, where fish preservation and the use of spices were essential elements in the local gastronomy.
In different Latin American countries, it goes by various names. For example, in Mexico and Central America it is usually called simply baked fish, while in countries like Argentina and Chile it is also known as lemon fish due to the characteristic touch of lemon juice that enhances the dish. In Peru, a similar version might be found in baked fish preparations with spices, albeit with different local names.
This dish is ideal for those looking for a light, nutritious, and flavorful meal, making the most of the properties of the fish and the aromatic power of fresh black pepper and lemon.
