Receta: pargo al horno sobre patatas panaderas

Eat It 08/10/2013. Canal Sur Televisión http://programas.canalsur.es/cometelo... Also @CometeloCSTV Email: [email protected] | Phone: 951039100 INGREDIENTS 1 red snapper, 1.5-2 kg ¾ kg of potatoes 1 onion 2 green peppers 6 garlic cloves 1 zucchini 1 tomato 1 lemon 10 raw, peeled almonds 2 glasses of white wine Bay leaf, thyme, chives, and cayenne pepper Extra virgin olive oil, vinegar, salt, and pepper COOKING PROCESS For the pan-fried potatoes: Peel and wash the potatoes, cut them into thin slices, and place them on a lightly greased baking sheet. Add the thinly sliced ​​onion and peppers, 4 crushed and whole garlic cloves, 2 bay leaves, and a few sprigs of thyme. Season with salt and pepper and mix well. Pour the white wine over the top and a drizzle of extra virgin olive oil. Place in a preheated oven at 180°C for about 30 minutes. Slice the zucchini thinly and sauté with a little oil. Open the fish, season with salt, and arrange the zucchini slices and the sliced ​​tomato on top. Close, make a few small cuts in the skin, and add half a lemon slice. Place on top of the potatoes in the oven, drizzle with a little oil, and bake for about 20 minutes. Chop 2 garlic cloves and begin browning them with the lightly slivered almonds in extra virgin olive oil. As soon as they begin to brown, add a chili pepper and plenty of chopped chives. Pour this sofrito into a cold pan with a couple of tablespoons of vinegar, stirring constantly to mix the ingredients well.