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Andalusian-Style Redfish | Oven-Baked
(0)
50 min
Under an hour
Gurkerl Küche
Zartes Rotbarschfilet auf einem saftigen andalusischen Gemüsebett aus feinen Erdäpfeln, sonnengereiften Paradeisern, roten Zwiebeln, Oliven und einem Hauch Weißwein – aromatisch im Backrohr gegart.
Ingredients
Preparation method
Preparation & vegetable bed
Preheat the oven to 200 °C top/bottom heat. Set out a large baking dish.
Peel the waxy potatoes and slice them thinly (approx. 3 mm) or shave them using a mandoline. Peel the red onion and cut it into thin half-rings. Peel the garlic and slice it thinly.
Toss the potato slices with the red onions, garlic slices, half of the sweet paprika powder, 2 tbsp of olive oil, and some salt and pepper. Spread everything evenly across the bottom of the baking dish and pre-bake in the preheated oven for 15 minutes so the potatoes soften.
Chef's tip
For an even richer flavor, you can also add a tablespoon of small capers to the vegetable bed alongside the olives.
Non-alcoholic alternative: Replace the white wine with 100 ml of rich vegetable or fish stock and a splash of fresh lemon juice.
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