Rape al Horno | Spanish Baked Monkfish

Preheat the oven to 200 °C top/bottom heat. Peel the potatoes and cut them into approx. 3 to 4 mm thin slices. Peel the red onions and slice into fine half rings. Wash the red bell pepper, deseed, and cut into strips. Halve the cherry tomatoes.

Spread the potato slices, bell pepper strips, and onions in a large baking dish or deep baking tray. Finely chop 2 cloves of fresh garlic and scatter over the top. Drizzle with half of the extra virgin olive oil, pour over the white wine, and season with sweet paprika powder as well as plenty of fine salt and ground black pepper. Mix everything well and spread out evenly into a flat layer.

Bake the bed of vegetables in the preheated oven for approx. 20 to 25 minutes until the potatoes are almost tender and lightly browned at the edges.