Everyday life is the special occasion!

April 04, 2013

Roasted Sea Bass & Potatoes


Roasts in the oven are one of my preferences in food, and now and again they are recurrent here at home, not only because they are delicious, aromatic and have that extremely comforting appeal of home cooked  food, but also because they were the first dishes that I learned to cook and that I have improved by experince in terms of seasoning. Moreover  the fact that they are very practical because they do not require constant monitoring and look very well on the table. Enjoy!

Ingredients:

  • 2 medium sea basses 
  • garlic
  • chilli peppers 
  •  olive oil
  •  garlic butter
  •  chopped coriander
  •  chopped parsley
  •  pepper mill
  •  potatoes

Season the fish the night before with plenty of salt. The next day wash the sea bass. Meanwhile wash the potatoes, peel them, cut them into chunks and let them boil, but just slightly. Meanwhile, season the fish with sliced ​​garlic, chilli peppers, coriander, parsley and pepper mill, basting generously with extra virgin olive oil. Drain the potatoes, place them in the same roasting tin of the fish and season well with the same ingredients and two packets of butter with herbs and garlic, chopped laminatedly and spread evenly over the pieces of the potatoes. Drizzle generously with white wine. Bake in preheated oven at 180 º until golden, being careful to go gently turning the potatoes to roast evenly throughout the roasting process.



Os assados no forno são uma das minhas preferências em termos alimentares e, volta e meia, são recorrentes cá em casa, não só por serem deliciosos, extremamente aromáticos e terem aquele apelo reconfortante da comida confecionada em casa, mas também porque foram os primeiros pratos que aprendi a cozinhar e nos quais me aprimorei em termos de temperos. Para além disso acresce o facto de serem muito práticos pois não implicam uma vigilância permanente e fazem boa figura à mesa. Desfrutem!

Ingredientes:
  • 2 robalos  médios
  • alhos
  • piri piri
  • azeite
  •  manteiga mimosa com alho
  • coentros picados
  • salsa picada
  • pimenta moinho
  • a chopped bay leaf
  • batatas
Temperar o peixe na noite anterior com bastante sal. No dia seguinte lavar bem os robalos. Entretanto lave as batatas, corte-as aos cubos e dê-lhes uma encaladela. Entretanto, tempere o peixe com alhos cortado, piri piri, coentros picados, salsa picada e pimenta moinho, regando generosamente com azeite virgem extra. Escorra as batatas, descasque-as, coloque-as no mesmo tabuleiro que o peixe e tempere-as também com os mesmos ingredientes e com dois pacotes de manteiga com ervas e alho [eu uso Mimosa] cortado laminadamente e espalhado de forma uniforme sobre os pedaços das batatas. Regue generosamente com vinho branco. Leve ao forno pré aquecido a 180º até alourar, tendo o cuidado de ir virando gentilmente as batatas para assarem uniformemente.


11 comments:

  1. Yummeeee !! Looks amazing! :) xx

    www.eminhapinto.blogspot.com

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  2. What is an encaladela, please?

    (That looks fabulous!)

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  3. Oh this looks so yummie yummie. Thank you for the recipe

    Glamupyourlifestyle.blogspot.de

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  4. This looks absolutely yummy. I love potatoes so much. Love the recipe too.
    xx

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  5. Wow. This looks delicious. I have to try making this for my hubby. He would love it.

    I would love for you to stop by my blog and check out my latest outfit post.
    www.fashboulevard.blogspot.com

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  6. I like fish very much and basse is my favorite. Your recipe is very attractive, I'll try, it looks so tempting!
    Fabulous day, my dear!!! :*

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  7. Never had this before...looks great though! Must try it one day :)) xx

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  8. Se ve muy rico ese plato Aída

    Que tengas un lindo jueves
    Cariños

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  9. Pois que comidinha no forno é comigo mesmo, seja peixe seja carne seja pizza ahahahah. Adoro comida de forno, adoro assados, legumes assados então uiui, é ver-me enfardar: batatinhas, cebolas, alho francês, abóbora, alho, cenouras, tomates, laranjas, batata doce, maçã... tudo isso eu tenho o hábito de misturar nos meus assados, e não pode faltar nunca um belo cheirinho de alecrim - sou VICIADA - e tomilho. Nham, que fominha!!!
    http://fashionfauxpas-mintjulep.blogspot.pt/

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  10. Pure gourmet! Yum looks too good and delicious!!

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