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.