Mallorcan style fish

Name: Mallorcan style fish
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 9 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g red peppers; 1 big onion; 2 Garlic cloves; 4 Stem(s) Thyme; 1 TEASPOON Sweet peppers; 1 TEASPOON Aniseed; 250 ml dry white wine; 8 Red mullet fillets (approx. 200 g each); 2 TABLESPOONS Flour; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
9 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g red peppers
1 big onion
2 Garlic cloves
4 Stem(s) Thyme
1 TEASPOON Sweet peppers
1 TEASPOON Aniseed
250 ml dry white wine
8 Red mullet fillets (approx. 200 g each)
2 TABLESPOONS Flour
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes and cut or slice them into thin slices. Heat 4 tablespoons of oil in a large frying pan. Fry the potatoes over medium heat until golden brown, turning several times. Season with salt and pepper and place in an ovenproof dish
2
Clean, wash and chop the peppers. Peel and chop the onion and garlic. Wash the thyme, dab dry and remove the leaves from the stalks. Heat 2 tbsp. oil in a frying pan. Sauté the bell pepper, onion and garlic. Season with paprika powder, aniseed, thyme, salt and pepper, steam for about 5 minutes. Add wine and simmer for about 5 minutes, season to taste
3
Wash the fish and dab dry. Season with salt and pepper and turn in flour, knock off excess flour. Heat 3 tablespoons of oil in a coated frying pan and fry the fillets for about 2 minutes on each side. Remove and drain on kitchen paper. Place the fish on top of the potatoes. Distribute the paprika vegetables on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes. Wash parsley, shake dry and chop finely, sprinkle over the casserole. Serve with a fresh salad