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Platija al Horno | Spanish Sheet Pan Plaice
(0)
50 min
Under an hour
Knuspr-Küche
Zarte Schollenfilets auf spanische Art im Ofen gebacken: Auf einem saftigen Bett aus feinen Kartoffelscheiben, aromatischen Zwiebeln, Knoblauch und fruchtigen Kirschtomaten garen die Filets schonend im Weißwein-Kräuter-Sud. Ein traditioneller, mediterraner Ofenfisch-Klassiker, der herrlich unkompliziert gelingt.
Preparation method
Prepare the potato bed in the oven
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Have a baking sheet or a large baking dish ready.
Peel the waxy potatoes and cut or slice them into approx. 2 to 3 mm thin slices. Peel the yellow onion, cut in half, and cut into thin strips. Peel the garlic and slice thinly.
Spread the potato slices, onion strips, and garlic on the baking sheet. Drizzle with 3 tbsp of olive oil and toss thoroughly with a little sea salt and freshly ground black pepper. Pour the dry white wine evenly over the top. Pre-cook in the preheated oven for about 20 to 25 minutes until the potatoes are almost tender and lightly browned.
Chef's tip
Slice the potatoes as evenly thin as possible (ideally with a mandoline slicer) so they soften optimally during the first cooking phase in the white wine broth.
For an even more intense aroma, you can sprinkle a pinch of smoked paprika (Pimentón de la Vera) over the potatoes before baking the fish.
Ingredients
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