Pescado al Horno (Fish Fillets Baked with Potatoes, Onions, Saffron & Paprika)

Penelope Casas tells us that The large amount of onion in combination with saffron and paprika is key to this dish.

• 1 1/2 to 2 pounds fish fillets, such as striped bass, turbot, or grouper, skin on
• Kosher or sea salt
• 1/2 cup freshly squeezed lemon juice
• 5 tablespoons olive oil
• 1 pound baking potatoes, peeled and cut into 1/8 inch slices
• 2 cups very finely chopped onions, preferably Vidalia or other sweet onion
• Scant 1/4 teaspoon crumbled thread saffron
• 1/2 teaspoon sweet paprika, preferably Spanish smoked (scroll for note)
• 2 tablespoons minced fresh parsley

METHOD

Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate. Pour on the lemon juice and let sit.

In a shallow ovenproof casserole, heat 3 tablespoons of the oil, add the potatoes in layers, and sprinkle each layer with salt. Turn the potatoes to coat with the oil and sauté over medium heat for 2 minutes. Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and sauté for 2 minutes more. Cover and cook over medium-low heat until the potatoes are almost tender, 15 to 20 minutes, lifting and turning the potatoes occasionally.

Preheat the oven to 375°F. Drain the fish and arrange over the potatoes. Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika. Bake for about 15 minutes, until the fish is just cooked through. You can bring the casserole to the table, or transfer the fish to dinner plates and arrange the potatoes around and over the fish. Sprinkle with the parsley and serve.

Serves: 4

Paprika: "An Extremely important flavor in Spain's cooking. Smoked paprikas from Extremadura . . . are prized by serious cooks for their pronounced earthy flavor and range from sweet (dulce) to bittersweet (agridulce) to hot (picante)." from LA COCINA DE MAMÁ

Reprinted with permission from ©2005 Penelope Casas LA COCINA DE MAMÁ, published by Broadway Books

click for book review

 

top of page