Pescado al Horno (Spanish Oven-Baked Fish with Potatoes)

Whole sea bream baked on a bed of sliced potatoes, onion and peppers with white wine.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2 whole sea bream, about 500g each, gutted and scaled
  • 600g waxy potatoes, peeled and sliced 5mm thick
  • 1 onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 4 cloves garlic, sliced
  • 5 tbsp olive oil, divided
  • 100ml dry white wine
  • 2 lemons, 1 sliced and 1 cut into wedges
  • 2 tbsp chopped fresh flat-leaf parsley
  • Salt and black pepper to taste

Method

  1. Preheat the oven to 200°C (180°C fan). Toss the potatoes, onion, pepper and half the garlic with 3 tbsp of the oil, 1 tsp salt and pepper in a large roasting tin. Roast for 25 minutes.

  2. Rinse the fish and pat dry. Make 3 diagonal slashes on each side, season inside and out and stuff with the lemon slices and remaining garlic.

  3. Pour the wine over the vegetables, lay the fish on top and drizzle over the remaining oil.

  4. Roast for 25 to 30 minutes until the flesh is opaque and flakes easily near the bone and the potatoes are tender.

  5. Scatter over the parsley and serve with the lemon wedges.