Catalan style baked fish

    2 hours 5 min

    From northwest Spain, a baked fish dish to remember. The lemon, tomatoes, peppers and herbs come together to produce a packed with flavour treat .

    11 people made this

    Serves: 4 

    • 700g (1 1/2 lb) potatoes, peeled and thinly sliced
    • 1 medium onion, finely sliced
    • 2 tablespoons red pepper, finely chopped
    • 4 tablespoons extra virgin olive oil
    • 1 clove garlic, finely chopped
    • sea salt and freshly ground black pepper
    • 150g (5 oz) fresh ripe tomatoes, sliced in very thin wedges
    • 1kg (2 lb) rosada steaks, 2.5cm thick
    • 2 teaspoons finely chopped fresh thyme
    • 1 teaspoon finely chopped fresh rosemary
    • 2 teaspoon finely chopped fresh oregano
    • 2 tablespoons finely chopped fresh parsley
    • 150ml dry white wine
    • 1 lemon, juiced
    • 2 tablespoons dried breadcrumbs

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. Preheat the oven to 160 C / Gas 3.
    2. Arrange the potatoes, onion and red pepper in layers in a greased baking pan, sprinkling each layer with oil (a total of 3 tablespoons), garlic, salt, and pepper.
    3. Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake for 90 minutes, until the potatoes are almost tender.
    4. Meanwhile, sprinkle the fish steaks on both sides with a little sea salt and set aside.
    5. In a small bowl, mix the fresh herbs together and set aside.
    6. When potatoes are ready, remove dish from oven, place the fish on top of the potatoes and brush with the remaining 1 tablespoon oil.
    7. Pour in the wine, sprinkle the herbs on top and drizzle lemon juice to taste over the fish and potatoes. Dust the fish with bread crumbs and return to oven.
    8. Cook for about 15 minutes, basting several times during the process, until the fish is just cooked through.

    As a substitute:

    Use tilapia, cod, or any other white fish with firm flesh instead of the rosada.

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