'Gallo al Horno' - Baked St. Peter's fish, Ibicenco style (4 People)
Courtesy of Restaurante Ca Na Ribes in Santa Eulalia
2 fish each 1 kilo
1/2 kilo sliced potatoes
2 peeled and chopped tomatoes
A small glass of white wine
1/4 litre fish stock
2 onions
4 cloves of garlic
A small galss of olive oil
1 laurel leaf
Salt and Pepper
Preparation:
Put the lightly browned potatoes and the onions in a casserole dish. Place both fish on top and add the olive oil. The tomatoes should be fried and added to the fish along with the garlic cloves, the laurel leaf and the stock. Place in a preheated oven at 200ºC for 15 minutes. Remove, add the wine and place in the oven again for a further 10 minutes.
Bon Profit wishes Restaurante Ca Na Ribes in Santa Eulalia |
