Mallorcan style fish

Name: Mallorcan style fish
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 big onion; 2 Garlic cloves; 0?$? red peppers; 4 Stem(s) Thyme; 1 TEASPOON Sweet peppers; 1 TEASPOON Aniseed; 1⁄4 l dry white wine; 8 Red mullet fillets (approx. 100 g each); 2 TABLESPOONS Flour; 1⁄2 Federation Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 big onion
2 Garlic cloves
0?$? red peppers
4 Stem(s) Thyme
1 TEASPOON Sweet peppers
1 TEASPOON Aniseed
1⁄4 l dry white wine
8 Red mullet fillets (approx. 100 g each)
2 TABLESPOONS Flour
1⁄2 Federation Parsley

Directions

1
Peel, wash, thinly slice or slice the potatoes. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes until golden brown. Season with salt and pepper. Spread evenly in a large casserole dish.
2
Peel onion and garlic cloves. Clean and wash the peppers. Dice everything finely. Wash the thyme and remove the leaves. Heat 2 tablespoons of oil in a frying pan. Sauté onion, garlic and paprika for about 5 minutes.
3
Season with thyme, sweet paprika, aniseed, salt and pepper. Pour on wine. Bring everything to the boil and simmer open for about 5 minutes.
4
Wash the fish fillets and dab them dry. Season with salt and pepper. Turn in flour, lightly tap off excess flour. Heat 3 tablespoons of oil in a frying pan. Fry the fish for about 2 minutes on each side.
5
Place the fish on the potatoes and spread the paprika vegetables on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 15 minutes. Wash parsley, shake dry and chop.
6
Sprinkle fish with it. Serve with a salad. Drink tip: white country wine, e.g. a Prensal blanc.