A Portuguese classic: a prized fish slowly baked with tender potatoes, sweet onions, and a fragrant sauce of olive oil and tomatoes.
Ingredients
- 800 g rock grenadier (fresh fillets, thin skin)
- 800 g potatoes (Bintje or Agria)
- 300 g yellow onions
- 4 cloves fresh garlic
- 3 pieces ripe tomatoes
- 1 piece red bell pepper
- 100 ml extra-virgin olive oil
- 100 ml dry white wine (Vinho Verde preferred)
- 2 leaves bay leaves
- 1 bunch fresh flat-leaf parsley
- to taste fine sea salt
- to taste ground black pepper
Method
- Preheat the oven to 180 °C (fan) or 200 °C (conventional).
- Wash and peel the potatoes. Cut them into even rounds about 5 mm thick. Arrange them in a single layer in a large, lightly oiled baking dish.
- Peel the onions and cut them into thin rounds. Distribute them evenly over the potatoes.
- Wash the red bell pepper and remove the seeds and white membranes. Cut it into strips about 1 cm wide. Add it to the dish.
- Wash the tomatoes, remove the stems, and cut them into 1 cm-thick rounds. Arrange them over the vegetables.
- Peel the garlic cloves and finely chop them. Scatter them over all the vegetables.
- Season the rock grenadier fillets with salt and pepper on both sides. Place them on the bed of vegetables, skin-side up (if the skin is present) or directly on top.
- Add the bay leaves between the fillets.
- Drizzle everything with the olive oil and white wine, making sure the liquid is evenly distributed over the fish and vegetables.
- Bake for 40 to 45 minutes. Check for doneness: the potatoes should be tender (test them with the tip of a knife) and the fish should be opaque and flake easily with a fork. If the top browns too quickly, cover the dish with aluminum foil partway through cooking.
- While the dish cooks, wash and finely chop the parsley.
- When it comes out of the oven, remove the bay leaves. Scatter the chopped parsley over the dish. Serve hot, directly in the baking dish.
Nutrition
Per serving
- Energy
- 583.4 kcal
- Protein
- 36.55 g
- Carbohydrate
- 46.2 g
- Fat
- 27.05 g
- Fibre
- 6.73 g
- Calcium
- 36.56 mg
- Iron
- 1.58 mg
- Magnesium
- 10.01 mg
