Spanish Baked Fish with Potatoes

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Heat a large frying pan over medium heat and add the olive oil.
2. While the oil heats, peel the potatoes and cut them into 1 cm (3/8 inch) thick rounds.
3. Fry the potato slices in a single layer, in batches, for 3 minutes per side. Move each batch to a plate lined with paper towels.
4. While the potatoes cook, pat the cod dry, season with sea salt and black pepper, and coat each fillet in flour. Finely chop the onion and roughly chop the garlic.
5. Once all the potatoes are lightly fried, fry the cod in the hot pan for 2 minutes per side, then move to a paper-towel-lined plate.
6. In the same pan on the same heat, cook the onion and garlic, stirring constantly, for 3-4 minutes until the onion is translucent.
7. Add 1 tablespoon (8 g) of flour and stir for 1-2 minutes. Then add the finely grated tomatoes, white wine and smoked paprika, season with sea salt and black pepper, stir and simmer.
8. When the mixture has thickened, about 3-4 minutes, add the broth and saffron, raise the heat to high, and simmer for 4-5 minutes until the sauce is slightly creamy. Remove from the heat.
9. Spread half the sauce in a casserole dish. Add the fried potatoes in a single layer, then the cod, then the remaining sauce over the fish and potatoes.
10. Bake in a preheated oven on bottom heat only at 210°C (410°F) for 15 minutes, or until the fish and potatoes are cooked through.
11. Serve straight from the dish or plate up, topped with chopped parsley.

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