![]() Place the vegetables on the top of the fish - don't worry is some of the vegetables fall to the side.In a mixing bowl, mix together the artichokes, carrots, leek, scallions, tomatoes and Swiss chard. Drain the artichoke pieces and pat them dry.Lay the prepared fish on top of the layer of potatoes and then sprinkle the top with pimentón and drizzle the white wine over the fish.Remove the pan from the heat and then arrange the potatoes on the bottom of a large, deep baking tray (large enough to house the fish, the vegetables and the stock). Then add the potatoes to the pan and fry them for 5 minutes, turning them over occasionally, until they are lightly browned but still undercooked on the inside. In a frying pan, heat the olive oil over a high heat. ![]() Slice up the lemon into 4 pieces and put them in the inside of the fish along with the fennel leaves and then leave the fish to one side.
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