PESCADO AL HORNO CON PAPAS AL ROMERO / MANOS A LA OBRA

Cut the onion into long strips (known as 'pluma').

Place the sliced onion in a baking dish to create a bed for the fish.

Season the reineta fish with salt and fresh pepper.

Add a couple of slices of lemon on top of the fish.

Add some cherry tomatoes around the fish.

Drizzle olive oil over the fish and vegetables.

Bake the fish in the oven at 180°C for approximately 15 minutes.

Cut the small potatoes into small pieces for quicker cooking.

In a separate baking dish, add a little olive oil and the cut potatoes.

Season the potatoes with salt, pepper, and rosemary.

Mix the potatoes to coat them evenly with the seasoning and oil.

Cover the potato dish with aluminum foil.

Bake the potatoes in the oven at 250°C for about 25 minutes.

Once the fish is done, place it on a plate over the bed of onions.

Garnish the fish with fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary