Urta con Verduras: Red Band Bream with New World Vegetables

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 2 large whole Red Band Bream, cleaned
  • 1 large green bell pepper
  • 1 large tomato, quartered
  • 1 large onion, sliced thinly
  • 1 large potato, peeled and sliced very thinly
  • 2 tablespoons olive oil
  • Pinch salt
  • Fino sherry
Directions
  • Preheat the oven to 190 degrees.

  • Poor the olive oil into a large oven proof dish (ceramic baking dish) enough to coat the bottom of the pan. Layer half of all the vegetables in the dish.

  • Clean the fish thoroughly, the bream can be baked whole or gutted, if preferred. Prepare the fish by shaving some of the excess scales from the outer body, slice, with a very sharp knife, diagonally into the meat on one side about 3 times. Place the fish on top of the layers of vegetables.

  • Cover the fish with the remaining vegetables. Add a little more olive oil and a pinch of salt.

  • Place the dish in the hot oven for 20 to 25 minutes.

  • Remove the pan from the oven and pour the dry sherry over the baked fish. Replace the dish in the oven for a couple of minutes. This allows the sherry to infuse into the fish, giving it the distinctive Andalucian flavor.

  • It is best to serve half a side to each person. A crisp green salad can accompany this dish.


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