Dorada a la Roteña | Andalusian-Style Baked Fish
(0)
45 min
Under an hour
Sezamo
Dorada a la Roteña este un preparat clasic și rafinat din Andaluzia, originar din orașul Rota. Bucățile fragede de doradă sunt coapte la cuptor pe un pat savuros de sofrito cu ceapă dulce, ardei gras roșu, roșii pasate și vin alb parfumat.
Preparation method
Preparing the vegetables and the sofrito base
Peel the onion and cut it into thin strips (julienne). Wash the red bell peppers, remove the core and seeds, then cut them into medium-sized strips. Peel the garlic cloves and slice them thinly.
In a large skillet, heat half of the extra virgin olive oil (approx. 25 ml). Add the onion, bell pepper, and garlic cloves, along with the bay leaves and a pinch of sea salt. Sauté the vegetables over medium heat for 8-10 minutes, stirring occasionally, until they soften and become sweet.
Add the sweet paprika and stir quickly for 30 seconds to release its aroma, being careful not to burn it. Pour in the dry white wine and let it bubble for 2 minutes until the alcohol evaporates, then stir in the strained tomatoes. Simmer the sauce over low heat for 5 minutes, seasoning with sea salt and ground black pepper.
Chef's tip
For an authentic Andalusian flavor, you can also add an extra crushed clove of garlic or a thin strip of unwaxed lemon zest to the sofrito.
Make sure not to overcook the fish in the oven: the sea bream is ready when the flesh flakes easily into juicy flakes when pierced with a fork.
25 min
Under an hour
