A great classic for every season is baked fish, excellent and succulent, especially when paired with vegetables. The combination of fish with peppers is often found in Spanish cuisine. In this case, it is enriched with potatoes, olives, garlic, and onions that make everything tasty and complete in the flavour combination.
The vegetables can be prepared and cooked in advance, making this dish perfect for those occasions when you want to offer something delicious, but you already know you won’t have a lot of time.
For 4 people, preparation time 10 minutes, cooking time 25-30 minutes:
- 4 fish fillets (sea bass, sea bream or perch)
- 4 new potatoes
- 1 bell pepper
- 1 red onion
- A handful of black olives
- 1 spring onion
- Salt and pepper
1 – Start by washing the vegetables, cutting the pepper, garlic, and onion into slices.
2 – Then continue with the olives and potatoes. Put everything in a large oven tray. Season with salt, pepper and oil, mix and bake for 15 minutes at 180° C.
3 – Once the vegetables are cooked, top it with the raw fish and season it with salt, pepper and oil and bake for another 10-15 minutes at 180° C. When the fish is cooked, garnish with spring onion and parsley, both roughly chopped. Serve hot with seasonal vegetables.
– Pre-cooking the vegetables will allow you to cook the fish just long enough to maintain its softness and moisture.
– Cooking times are indicative as they depend on how thick you will cut the vegetables and the fish.