Ingredients
The amount of vegetables and other ingredients depends on the weight of fish you are using. These measurements are based on 600 grams of fish filets (ling, whiting, mackerel, tuna, skipjack, salmon, coley, sardines, swordfish, John Dory, etc.). If using more or less fish, try to use more or less the same proportions of the other ingredients.
8 to 12 medium-size potatoes, peeled
Half a head of garlic
600 g / 1.6 pounds fish, fileted
Chili powder
Mixture of spices for fish or curry
1 small bunch of cilantro, chopped
3 or 4 medium-size onions
4 to 6 tomatoes
1 lemon
Olive oil to taste
10 cl / 3.4 fluid ounces water
Salt and pepper to taste
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Instructions
1. Preheat oven to mark 7 or 500° F.
2. Carefully check that there are no bones remaining in the filets. Remove any you find.
3. Cut potatoes into ½-cm / 1/4-in. slices.
4. Arrange sliced potatoes in a non-stick baking dish so that they form a single layer on the bottom of the pan.
5. Lightly salt and pepper.
6. Peel and crush garlic cloves. Cut each clove in half and remove any sprouts. Distribute evenly over potatoes.
7. Distribute fish filets evening over garlic and potatoes.
8. Salt and pepper. Sprinkle with chili powder. Sprinkle with spices and cilantro.
9. Peel onions. Slice. Distribute evenly over other ingredients in baking dish.
10. Slice lemon, throwing away ends. Remove seeds. Distribute evenly.
11. Slice tomatoes. Distribute evenly.
12. Drizzle a generous amount of olive oil over the ingredients in the baking dish.
13. Pour in the water.
14. Salt and pepper lightly.
15. Bake in preheated oven for one hour.
16. Serve immediately white hot.
Ingredients
The amount of vegetables and other ingredients depends on the weight of fish you are using. These measurements are based on 600 grams of fish filets (ling, whiting, mackerel, tuna, skipjack, salmon, coley, sardines, swordfish, John Dory, etc.). If using more or less fish, try to use more or less the same proportions of the other ingredients.
8 to 12 medium-size potatoes, peeled
Half a head of garlic
600 g / 1.6 pounds fish, fileted
Chili powder
Mixture of spices for fish or curry
1 small bunch of cilantro, chopped
3 or 4 medium-size onions
4 to 6 tomatoes
1 lemon
Olive oil to taste
10 cl / 3.4 fluid ounces water
Salt and pepper to taste
----------------------------------------------------------------
Instructions
1. Preheat oven to mark 7 or 500° F.
2. Carefully check that there are no bones remaining in the filets. Remove any you find.
3. Cut potatoes into ½-cm / 1/4-in. slices.
4. Arrange sliced potatoes in a non-stick baking dish so that they form a single layer on the bottom of the pan.
5. Lightly salt and pepper.
6. Peel and crush garlic cloves. Cut each clove in half and remove any sprouts. Distribute evenly over potatoes.
7. Distribute fish filets evening over garlic and potatoes.
8. Salt and pepper. Sprinkle with chili powder. Sprinkle with spices and cilantro.
9. Peel onions. Slice. Distribute evenly over other ingredients in baking dish.
10. Slice lemon, throwing away ends. Remove seeds. Distribute evenly.
11. Slice tomatoes. Distribute evenly.
12. Drizzle a generous amount of olive oil over the ingredients in the baking dish.
13. Pour in the water.
14. Salt and pepper lightly.
15. Bake in preheated oven for one hour.
16. Serve immediately white hot.
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