We learned to make this traditional Portuguese dish at the Mesaluisa cooking class in central Lisbon. The fish was fresh from the Mercado da Ribeira, the oldest continuously operating food market in the city.
Portuguese oven-baked fish with potatoes (Peixe assado à padeiro)
Portuguese cuisine showcases its abundance of fresh local seafood in interesting–and delicious!–ways. This traditional recipe is simple to make and is an impressive meal for family or guests. The recipe is adapted from Food from Portugal.
Servings: 4 people
Ingredients
- 2 lbs. whole snapper, sea bream, branzino or other white-fleshed fish, descaled (approx. 900 grams)
- 4 cloves garlic
- 3-4 bay leaves
- 1 medium onion sliced into rings
- 2 lbs. Yukon gold potatoes, peeled (approx. 1.2 kg)
- 1 cup cherry or grape tomatoes (approx. 100 grams)
- 1 cup white wine (200 ml)
- 2/3 cup olive oil (150 ml)
- salt & pepper to taste
- 3-4 fresh parsley sprigs
Instructions
- Preheat oven to 350°F degrees (180°C)
- Slice the onion into rings and cut the garlic into slices. Place in the bottom of a rimmed baking dish.
- Place fish in center of dish. Cut 3-4 slits into the side of the fish and insert one bay leaf into each cut. Season with salt and pepper.
- Cut peeled potatoes in half (or quarters, if large). Add to the baking dish, along with the cherry tomatoes. Tuck parsley sprigs under the fish and sprinkle across baking dish.
- Drizzle olive oil over the vegetables and fish. Then add white wine to the baking dish.
- Bake for approximately 1 hour, or until potatoes are soft and the fish flesh is flaky.