Spanish style baked fish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Portions of Haddock Fillet | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground Paprika |
| ½ | teaspoon | Cayenne Pepper |
| ½ | teaspoon | Nutmeg |
| 2 | tablespoons | Olive Oil; (2 to 3) |
| 1 | medium | Onion; (thinly sliced) |
| 2 | Cloves Garlic; (crushed) | |
| 2 | tablespoons | Pimento; (chopped) |
| 115 | grams | Ham; (chopped - small) |
| 8 | Anchovy Fillets | |
| 8 | slices | Tomato |
| 2 | tablespoons | Chives; (chopped) |
| 4 | Mushrooms; (sliced) | |
| 2 | Glasses Dry Spanish Wine | |
Directions
1. Wash and dry the fish fillets. Rub in the mixed spices.
2. Heat the olive oil in a frying pan and lightly brown the onions and garlic.
3. Add the pimento and ham and cook for a further 5 minutes before adding the fish fillets.
4. Cook for a couple of minutes and then turn the fish over.
5. Lay 2 soaked anchovy fillets on each plate of fish, and then add 2 sliced of tomato, the chopped chives and the sliced mushrooms.
6. Pour on the wine and cover the pan. The dish should bake in the oven for 20 - 25 minutes.
7. The contents of the pan will become rather dry, so if necessary add a splash more wine.
8. However the dish is dry, so only add more wine to prevent burning.
9. Serve with a small salad and drizzle melted butter over the fish.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.