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Fish Baked with Potatoes, Onions, and Wine

Recipe By: Penelope Casas
Serving Size: 4 Preparation Time :0:00
Categories: * Spanish Fish (Ocean)
Main Dish Seafood


• 1 pound Potatoes --cut into 1/8" slices
• 1mediun Onion --slivered
• 1/4 cup Olive oil
• Kosher or sea salt --as needed
• Freshly-ground black pepper -- as needed
• 1/4 pound Tomato -- in very thin wedges
• 2 pounds Turbot steaks, 1 inch thick
(or other firm-flesh fish like halibut)
• 1 1/2 teaspoons Fresh thyme leaves
(or 1/4 teaspoon dried thyme)
• 1 1/2 teaspoons Minced fresh rosemary
(or 1/4 teaspoon dried rosemary)
• 1 1/2 teaspoons Minced fresh marjoram
• (or 1/4 teaspoon dried marjoram)
• 2 tablespoons Minced fresh parsley
• Freshly-squeezed lemon juice
• 1/2 cup Dry white wine
• 1 tablespoon Dried bread crumbs


Arrange the potatoes and onion in layers in a greased baking pan, sprinkling each layer with oil (a total of 3 tablespoons), salt, and pepper (choose a pan in which you will have about 3 layers). Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake in a 350 degree oven about 45 minutes, or until the potatoes are almost tender. Meanwhile, sprinkle the fish steaks on both sides with salt and let sit.

Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, then sprinkle the fish and potatoes with thyme, rosemary, marjoram, parsley, and lemon juice. Pour on the wine. Dust the fish with bread crumbs and cook until the fish is just done, about 15 minutes, basting several times.

This recipe yields 4 servings.

Comments: Fish (whatever is freshest that day) baked over a bed of thin-sliced potatoes is one of the preferred ways to prepare fish in Catalunya. This version from Els Pescadors, a fine seafood restaurant commanding wonderful views of the sea and of the small port of L'Escala, is quite exceptional.

Recipe Source:


Alfred A. Knopf, New York, NY - 458 pages - $30.00

As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey -