La MEJOR Receta de PESCADO AL HORNO con PATATAS PANADERA🐟 ¡Queda PERFECTO!🤤 Especial Navidad🎄

whole fish

🥗Healthier: fillets

💰Cheaper: canned fish

Fillets are lower in calories, while canned fish is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while water with vinegar is economical.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika enhances flavor, while cayenne is a cost-effective alternative.

Preheat the oven to 200°C (400°F).

Peel the potatoes using a peeler.

Slice the potatoes into thin rounds using a knife or mandoline for even thickness.

Drizzle olive oil in the bottom of a baking dish and spread it evenly.

Arrange the potato slices in the baking dish, overlapping slightly to form a layer.

Pour three-quarters of the white wine over the potatoes and add a drizzle of olive oil and salt.

Bake the potatoes in the preheated oven for 25-30 minutes.

While the potatoes are baking, cut half of a yellow lemon and half of a green lemon into slices, removing any seeds.

Prepare the dorada by asking the fishmonger to clean it and remove the insides, and trim the fins if desired.

Make four cuts on the top of the dorada and season it with salt inside and out.

Insert lemon slices into the cuts and place additional slices inside the fish.

Once the potatoes are done, place the dorada on top of the potatoes.

Pour the remaining white wine over the dorada and drizzle with olive oil.

Bake the dorada in the oven for 15-16 minutes, adjusting the time based on the size of the fish.

Check for doneness; the fish should be perfectly cooked and juicy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens