More stuff we ate in Barcelona – Fish baked with potatoes and tomatoes plus a quick plum and almond crumble.

October 8, 2010

Almost every spanish friend I have has cooked me this dish at some stage. It couldn’t be simpler – fish baked on a bed of oven roasted sliced potatoes and tomatoes. You can use any white fish and of course everybody adds their own twist.  My great friend Rosa made us a whole hake in this style when we were over a few weeks ago. She threw in some onion with the spud which worked really well. Another friend Katy made it for us in Dublin with John Dory fillets and added fresh basil and Paul and I still reckon it was one of the best fish dishes we’ve ever had. Last night I made my version and added some chopped parsley at the end. Like a lot of mediterranean cooking it’s a moveable feast – you use what you’ve got which always makes sense to me.

The thing with this dish is the timing of course. The fish takes 10 minutes, the spuds about 45 and the tomatoes a bit longer so you put things in the oven in stages. This always suits me fine as I always tend to be doing lots of other things while I cook – laundry, Dan’s homework (it’s senior infants and he seems to have more work to do each evening than I did in my final year in college) etc etc…. Who are these people who just cook??

Never one to turn the oven on for 1 thing I took advantage and made a quick crumble with this week’s plums which rounded the meal off nicely. An Albariño from Galicia would be my wine of choice for this meal.

John Dory baked on potatoes and tomatoes (for 2)

You’ll need:

2 John Dory fillets

1k potatoes

3-4 ripe tomatoes

Some basil or parsley leaves if you have them

Olive oil

Salt and pepper

First of all quarter the tomatoes and put them in a baking dish with a drizzle of olive oil in a medium oven (gas mark 6) while you get on with the spuds. Peel and slice (1cm thick) them then bring to the boil in salted water, simmer for about 5 minutes then drain. Spread them out on a baking tray. Use a largish one so they don’t end up all on top of each other and get a chance to roast nicely. Drizzle with olive oil then add the tomatoes. Pour in any juices from the dish they’ve been roasting in over the spuds then lightly sprinkle with fine salt. Cover with tinfoil and put into the oven. After about 20 minutes remove the tinfoil and roast for another 20 minutes. At this stage the spuds should be about ready – tender and starting a crisp up. Place the John Dory fillets on top of the spuds  and return to the oven. If you are using basil add this before it goes in the oven. About 10 or 12 leaves roughly torn will do. Bake the fish for 8 -10 minutes (a whole fish will take longer but be sure and check after 10 minutes to avoid overdoing things). To serve drizzle with your best olive oil and sprinkle with parsley if you’re using it (if you’ve already added basil parsley will be overkill) and serve.

A very quick plum and almond crumble

You’ll need:

3- 4 plums stoned and roughly chopped

A little sugar to sweeten the plums

100gr plain flour

25gr chopped almonds (if you don’t have this just add oats or more flour)

70gr butter

70gr sugar

Put the plums in a pot with about a teaspoon of sugar over a lowish heat and cover then leave for about 5 minutes. This is enough to soften the plums a little and allow all the colour from the skin to leech into the compote and give you that glorious colour.

To make the crumble simply rub the butter into the flour, almonds and sugar with your fingertips until you get something that looks like breadcrumbs. Put the fruit into a little dish and top with the crumble mix. Pop this into the oven alongside the fish and bake for about 25 minutes or until golden. Serve with cream or greek yogurt. Yum Yum!!!

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4 Responses to “More stuff we ate in Barcelona – Fish baked with potatoes and tomatoes plus a quick plum and almond crumble.”


  1. Looks quick, easy, and most importantly…tasty. Think I’ll give this a try tonight!


  2. yeah, I can see that working.Every time I make this dish It always tastes a little bit differently to me. I’ve tried a few variations and I reckon a handful of chopped chorizo is hard to beat.


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