Baked coral trout with tomato and potato

Finely sliced cloves garlic – 2  
Extra virgin olive oil – ½ cup  
Large Potatoes – 6  
Flat-leaf parsley – ½ cup  
Roughly chopped canned tomatoes – 800g  
Dry white wine – 200 ml
Add salt and fresh pepper.  
Small black olives – ½ cup  
Coral trout, scaled, gutted, gulled and scaled – 1.5 kg  
Roughly chopped rosemary – 2 tablespoon  
Dried bay leaf – 1   

Give the oven prior heating at 200 degrees.  
Pour some olive oil in the saucepan and heat.
Add the garlic and boil for 1 minute.  
Add the rosemary, bay and olives and cook for further minutes.  
Add some wine and bring to the boil.  
Add the parsley, pepper, salt, and tomatoes and return, heat on a reduced level for like 5 minutes.  
Get the potatoes, peel and dice into a heavy roasting dish.  
Add the salt, pepper and the remaining olive oil and bake for 10 minutes.  
Clean the belly of the fish to remove all forms of blood.
Take off the roasting dish from the oven and pack some potatoes to the sides to create space. 

Put the fish at the other spaced side of the fish and spoon the tomato sauce and cook for 30 – 40 minutes.

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