Saibling al Horno | Spanish Char on a Bed of Potatoes and Bell Peppers

Preheat the oven to 190 °C conventional heat. Peel the potatoes and slice them into thin slices of approx. 3–4 mm. Deseed the red bell pepper and cut into strips. Peel the onion, halve it, and cut into thin half rings. Peel the garlic and slice thinly.

Briefly rinse the brook trout fillets under cold water, pat thoroughly dry with paper towels, and remove any remaining pin bones with tweezers. Wash the lemon with hot water and slice thinly. Finely chop the fresh parsley.

Grease a baking dish with 1 tbsp of olive oil. Add the potato slices, bell pepper strips, onions, and garlic. Season with salt, pepper, and sweet paprika powder. Pour another 2 tbsp of olive oil and the white wine over the top, then toss everything gently to combine.