Fish with roasted vegetables
Saturday is my fish-cooking day because each Saturday morning I go to our local fishmongers and see what's on offer. They stock lots of locally-caught fish and I tend to prefer that rather than fish transported from other areas of Spain or the World - it's one of the great things (but not the only one!!) of living on the coast. I made this last Saturday. Having spent all of my fish-buying years in Spain, I actually know more fish names in Spanish than in English. This one is called denton and they are in season now. Apparently, at least according to my online translation tool, in English that's a red porgy - nice name for a very tasty fish :-)
Ingredients
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1 white fish - I used red porgy but hake, cod or any other is fine)
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1 large sweet potato
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a few cherry tomatoes
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2 small onions
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1 dash olive oil
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1/2 glass white wine
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1 lemon
Cooking Instructions
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1
Wash and slice the onions, wash peel and cut the sweet potato into small wedges. Spread some olive oil on the base of the oven tray, sprinkle with salt and then add the vegetables, move around a bit so they get their share of oil and salt (I tend to use my hands for it - I know it's a bit messy, but much more effective for so many cooking steps).
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2
Slosh with white wine and put in a pre-heated oven at 170º for 30 minutes.
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3
Carefully wash the fish and take out the oven tray. Place the fish on top vegetables and cover with lemon slices. Put back into the oven for about 20 mins at 180º depending on the size of the fish (I forgot to take a photo of this step but it's pretty straightforward).
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4
When it's ready, put on the plate. The vegetables make a lovely sweet side dish.
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