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Pargo al Horno | Spanish Oven-Baked Snapper
(0)
60 min
Under an hour
Gurkerl Küche
Ein spanischer Traditionsklassiker aus Andalusien: Saftiges Red Snapper Filet auf aromatischen Patatas Panaderas (Bäckererdäpfeln) mit feinem Weißwein, Knoblauch und Zitrone – direkt im Backrohr gegart.
Preparation method
Preparation & potato bed
Preheat the oven to 190 °C top/bottom heat. Peel the waxy potatoes and slice them into thin slices of approx. 3–4 mm. Peel the yellow onions and cut into thin half rings. Peel the garlic and slice thinly.
Grease a large baking dish or baking sheet with a little olive oil. Distribute the potato and onion slices evenly in it. Season with salt, freshly ground black pepper, and the sweet paprika powder. Scatter the garlic on top and drizzle everything with approx. 40 ml of olive oil.
Pour in the white wine and pre-cook the potatoes in the preheated oven for approx. 25–30 minutes until they are almost tender and lightly browned at the edges.
Chef's tip
The fish skin becomes especially crispy if you turn on the oven's grill function for the last 2–3 minutes of cooking.
Instead of red snapper, other firm white fish fillets such as sea bream (dorade) or sea bass are also ideal for this traditional Spanish oven-baked dish.
Ingredients
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