One-pot roasted fish and vegetables
I'm lucky to live on the coast and fresh local fish arrives at the market and local shops every day. When I first came to Spain I was a bit squeamish about seeing fish with heads, being more used to the anonymous fillets sold in the UK. But many years later I'm fine about it. The cheek is the most tender part of the fish, and the head adds to the rich flavour of the sauce produced by the combination of fish, veg, lemon and white wine. I used
One-pot roasted fish and vegetables
I'm lucky to live on the coast and fresh local fish arrives at the market and local shops every day. When I first came to Spain I was a bit squeamish about seeing fish with heads, being more used to the anonymous fillets sold in the UK. But many years later I'm fine about it. The cheek is the most tender part of the fish, and the head adds to the rich flavour of the sauce produced by the combination of fish, veg, lemon and white wine. I used
Open in Cookpad AppSteps
- 1
Put oven on at 200°. Wash and peel vegetables
- 2
Cut them into strips and put the strips into an oiled oven dish. Add a generous pinch of salt and mix well with your hands. Put into the oven and leave for 30 minutes
- 3
Wash the fish and stuff with slices of lemon
- 4
After half an hour take the veg out of the oven and place the fish on top if the half-roasted veg. Add the wine, pouring it over the fish. Add salt and pepper and put the diah in the oven for another half hour
- 5
Test the fish is done by making a small cut in one side
- 6
Put fish and veg on warmed plates and pour the liquid left in the dish over both. Enjoy with the rest of that bottle of white wine!!!!
Cooksnaps
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