More cookery from Northern Spain, and a great simple recipe that makes for a lovely, hearty dinner.
You can really use any good white fish fillet for this, and it infuses the potatoes which is a very nice touch, and you don’t have to man a hot pan and make sure each fillet is cooked perfectly. Just prep it, stick it i the oven, then go and put your feet up for half an hour.
- 2 sea bass fillets, or other white fish
- 300g potatoes, something waxy would work best
- 2 large tomatoes
- 6 cloves garlic
- 2 sprigs parsley
- 2 sprigs thyme
- 1 sprig rosemary
- 2 spring onions
- Juice of 1/2 a lemon
- Olive oil
Heat the oven to 200c.
Peel and thinly slice the potatoes, into discs about the thickness of a pound coin. Blanche these in boiling water, then pat dry using kitchen towel or a clean tea towel. Or a dirty one if food hygiene isn’t your scene, and you enjoy intestinal discomfort.
Layer these into a medium baking dish, so that they cover the bottom with no gaps, and lay the fish fillets on top of this.
Roughly chop 4 of the garlic gloves and lay these amongst the potatoes. Halve the two tomatoes and set these around the fish, open side up.
Chop the herbs, spring onion and garlic finely, and mix together thoroughly. Brush the fish and visible potatoes with a generous amount of olive oil, and sprinkle the garlic and herb mix over the fish fillets.
Squeeze the lemon over the fish, season with salt and pepper, then bake in the oven for 30 minutes.
Serve as is, or with a simple salad.