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Baked Fish Galician Style
Makes 4 servings
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Ingredients
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1/2
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cup plus 4 teaspoons FILIPPO BERIO® Olive Oil, divided
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1
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large onion, chopped
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2
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tablespoons minced fresh parsley, divided
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2
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cloves garlic, crushed
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2
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teaspoons paprika
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1-1/2
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pounds new potatoes, peeled and cut into 1/8-inch-thick slices
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1
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tablespoon all-purpose flour
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3
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small bay leaves
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1/2
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teaspoon dried thyme leaves
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Dash ground cloves
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4
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orange roughy or scrod fillets, 1 inch thick (about 2 pounds)
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Salt and freshly ground black pepper
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Lemon wedges (optional)
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Preheat oven to 350°F. In large skillet, heat 1/2 cup olive oil over medium heat until hot. Add onion; cook and stir 5 to 7 minutes or until softened. Stir in 1 tablespoon parsley, garlic and paprika. Add potatoes; stir until lightly coated with mixture. Sprinkle with flour. Add enough water to cover potatoes; stir gently to blend. Add bay leaves, thyme and cloves. Bring to a boil. Cover; reduce heat to low and simmer 20 to 25 minutes or until potatoes are just tender. (Do not overcook potatoes.)
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Spoon potato mixture into 1 large or 2 small casseroles. Place fish fillets on top of potato mixture. Drizzle 1 teaspoon of remaining olive oil over each fillet. Spoon sauce from bottom of casserole over each fillet.
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Bake 15 to 20 minutes or until fish flakes easily when tested with fork. Sprinkle fillets with remaining 1 tablespoon parsley. Season to taste with salt and pepper. Remove bay leaves before serving. Serve with lemon wedges, if desired.
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© Filippo Berio® Olive Oil
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Click here for printable version