Recipe courtesy of Janet Mendel
Urta con Verduras: Red Band Bream with New World Vegetables
- Yield: 4 servings
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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
Crisp green salad, for serving
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 Andalusian flavor.
- It is best to serve half a side to each person. A crisp green salad can accompany this dish.