Baked Stewed Palometa Recipe

Ingredients to make Baked Stewed Palometa:

• 1 unit of Palometa
• 3 units of Shallots
• 2 units of leek
• 1 unit of red pepper
• 2 units of tomato
• 2 garlic cloves
• 2 units of Carrot
• 2 units of potatoes
• 1 splash of dry white wine
• 1 bunch of Parsleys
• 2 bay leaves
• 1 branch of fresh Thyme
• 4 tablespoons of olive oil
• 1 pinch of salt
• 1 pinch of whole black pepper

How to make Baked Stewed Palometa:

1. Clean the pomfret and remove its head by washing it under cold running water; Dry and drain on absorbent paper and keep in the fridge.
2. Peel and chop the shallots into fine rings and cut the leek stems and the peppers into julienne strips.
3. Scrape the carrots and cut them into slices; slice the garlic and potatoes.
4. Blanch the tomatoes, peel them and cut them into rounds.
5. Heat the shallots, leeks and garlic in a frying pan with oil, add the peppers and carrots; salt and season with the bundle of herbs and the peppercorns.
6. Cover and let this sauce cook for half an hour over a very low heat, watering it with the thin.
7. Step 2 Fill a besuguera with the laminated potatoes and the tomato slices; once the stew is finished, remove from the heat and add the resulting oil, on top of the besuguera potatoes.
8. Step 3 Heat the oven to 200°C. Put the pomfret on the bed of potatoes and lightly salt it; cover it with the vegetable stew.
9. Cover the besuguera with aluminum foil and place it in the oven for approximately 30 minutes; During cooking, keep an eye on the sauce and add a little brother if it is consumed. When the fish is well roasted, serve quickly.