This recipe originates in Rota. Sea Bream is caught locally and appears in the pescaderias and supermarkets. Take advantage of this very tasty fish whilst it is in season.
3 large waxy potatoes, peeled and cut into ½ cm slices
5 tbsp olive oil
1 large onion, sliced
1 garlic clove, chopped
1 large green pepper, seeds removed, sliced
300g tomatoes, skinned and chopped
1 bay leaf
2 x 400g whole sea bream, scaled and gutted
½ lemon, juice only
4 tbsp dry sherry
small handful flatleaf parsley, leaves chopped, to serve
grated peel of lemon to serve
salt and freshly ground black pepper
For the picada
small handful flatleaf parsley, chopped
2 large garlic cloves, roughly chopped
½ tsp sea salt
Preheat the oven to 180C/160C Fan/Gas 4.
Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.
In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.
Season the fish with ½ teaspoon salt and black pepper. Place on top of the cooked potato.
To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish.
Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley and grated lemon over the top and serve immediately.
Nick has lived and worked in Andalucia for over 20 years. He and his partner, Julie Evans, have travelled extensively and dug deep into the history and culture, producing authoritative articles on all aspects of the region. Nick has written four books about Andalucia and writes articles for other websites and blogs.
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