1 tray of sherry tomatoes
1-2 glasses of txakolí
4 cloves of garlic
2 potatoes
2 spring onions
2 green peppers
water
some olive oil
salt
parsley
Preparation:
Peel and slice the potatoes; fry in a skillet with a splash of oil. Peel and chop the garlic
and add it to the skillet. Next, cut the peppers and onions into strips and add it all to the
same skillet. Season and cook until almost done. Then, drain and place on a baking
tray . Set aside; strain the oil and reserve it.
Remove bones and cut it open like a book (leaving the head ). Season, and place it on
the fried vegetables. Rub the fish with a little of the reserved oil and sprinkle with
txakolí . Bake at 220ºC-428ºF for 10-12 minutes (in a preheated oven ), and reserve.
Transfer the baking juices to a skillet, add in 4-5 potatoes, a pinch of water and give it a
boil. Reserve these potatoes, sprinkle a little of chopped parsley on them, and use
them to accompany the fish.
At the last moment sauté the cherry tomatoes in a pan with a little oil. Seasons. Serve
the fish together with the juice from the baking dish, and accompany it all with the
cherry tomatoes. Garnish with a sprig of parsley.
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Horse Mackerel with Potatoes

Code39

41