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:
- 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.
- Peel and chop the shallots into fine rings and cut the leek stems and the peppers into julienne strips.
- Scrape the carrots and cut them into slices; slice the garlic and potatoes.
- Blanch the tomatoes, peel them and cut them into rounds.
- 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.
- Cover and let this sauce cook for half an hour over a very low heat, watering it with the thin.
- 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.
- 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.
- 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.