Urta Con Verduras
- 2 large whole red band bream
- 1 large green bell pepper
- 1 large tomato, quartered
- 1 large onion, sliced thinly
- 1 large potato, peeled and sliced very thinly
- 2 tablespoons olive oil
- Pinch of salt
- Dry fino Sherry
Pre-heat the oven to 190 degrees.
Pour the olive oil into a large oven proof dish (ceramic baking dish) enough to coat the bottom of the pan. Layer the dish with half the vegetables.
Clean the fish thoroughly. The bream can be baked whole or gutted if preferred. Prepare the fish by shaving some of the excess scales from the outer body, slice diagonally into the meat 3 times on one side using a very sharp knife. Place the fish on top of the layers of vegetables.
Cover the fish with the remaining vegetables. Add a little more olive oil and a pinch of salt.
Bake for 20-25 minutes.
Remove the pan from the oven and pour the sherry over the baked fish. Return the dish to the oven and bake for a couple of minutes more. This allows the sherry to infuse into the fish, giving it the distinctive Andalucian flavour.
Serves four people. Serve half a side of fish to each person, accompanied by a crisp green salad.