Recipes
Blackspot seabream "à Dona Isilda"
- Salt to the taste
- Onion to the taste
- Garlic to the taste
- Bay leaf
- White wine to the taste
- Rosemary
- Olive oil to the taste
- Margarine
- Paprika
- Tomato
- Red pepper
- Potatoes
- 1 seafood boullion cube
- Coriander
Start by placing the fish in a safe oven tray and season it with salt, garlic, bay leaf, white wine, rosemary, olive oil, paprika, tomato and red pepper.
Let it stay overnight so the fish absorbs all the delicious flavours. In the next day, add on the tray the onion sliced into half-moons, diced potatoes, butter and one seafood boullion cube.
Then, place the tray in the oven at 200ºC during, approximately 50 minutes. While its cooking, keep adding sauce to the fish so it doesn’t get dry, but, in case it does, add a bit of water to the corners of the tray. Finally, add coriander and it’s ready to be served!
Start by placing the fish in a safe oven tray and season it with salt, garlic, bay leaf, white wine, rosemary, olive oil, paprika, tomato and red pepper.
Let it stay overnight so the fish absorbs all the delicious flavours. In the next day, add on the tray the onion sliced into half-moons, diced potatoes, butter and one seafood boullion cube.
Then, place the tray in the oven at 200ºC during, approximately 50 minutes. While its cooking, keep adding sauce to the fish so it doesn’t get dry, but, in case it does, add a bit of water to the corners of the tray. Finally, add coriander and it’s ready to be served!