Sometimes you go to the market and a large fish is just saying ‘take me’! It’s hard to resist a good size, fresh local fish which you know will be just perfect for your dinner party! As always look out for signs of freshness (avoid dull eyes, go for bright red gills and a firm touch of the flesh). This is a simple recipe involving little work and is a great change from a meat-based roast. It features all staple Portuguese ‘temperos’ with bay leave, garlic, white wine and ‘colorau’ giving the fish a unique taste. Thanks for the Quasars for allowing me to cook this at their wonderful home in Montreal and asking for the recipe!!!
1 large fish – best you can afford!
2 large onions (thinly sliced)
2 red peppers (sliced)
6 cloves of garlic (peeled and roughly chopped)
1/2 cup of olive oil
1 tbsp colorau (parpika)
1 dried chilli (crushed)
1 bunch of parsley
1 cup white wine
- Make sure your fish is cleaned and properly scaled (ask your fishmonger), salt it liberally with coarse sea salt (inside and out).
- Line a baking tray big enough for the fish with slices of onion, red peppers, add the fish and all other ingredients rubbing all parts of the fish including cavity (where you can put your bunch of parsley)
- Cook in a hot oven for about 45m (depending on the size of the fish), checking occasionally and adding more white wine or water if necessary. The onions should contribute some moisture and help make a flavourful sauce.
- Serve immediately with some roast potatoes and greens. If you have a large enough tray you can roast some potatoes at the same time, just add a little water to the mix, allow them to cook for about 20 minutes before you add the fish.