Cabracho al Horno | Spanish Oven-Baked Redfish

Preheat the oven to 190 °C top/bottom heat. Peel the waxy potatoes and cut them into approx. 3–4 mm thin slices. Peel the yellow onion, halve it, and cut into thin half-rings. Wash the red bell pepper, remove the seeds, and cut into strips. Peel 2 garlic cloves and cut into thin slices.

Spread the potato slices, onion half-rings, bell pepper strips, and garlic slices in a large baking dish or deep baking tray. Mix thoroughly with 2 tbsp of extra virgin olive oil, the smoked paprika powder (pimentón), half of the fine sea salt, and freshly ground black pepper. Pour the dry white wine evenly over the top.

Pre-bake the bed of potatoes and vegetables in the preheated oven for about 20–25 minutes until the potatoes are almost done and lightly browned around the edges.