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Baked Fish Recipe From The Spanish Mediterranean

Here's an original baked fish recipe that we first came across in Carihuela Village - the old fishing part of Torremolinos near Malaga on Spain's Costa del Sol. One of the great things about it is that it's a one pot meal, everything is cooked together and the resulting aromas and flavours are really fantastic.
We've used Dorado - Gilthead in English - the French Dourade and in Italian Orato, but you could equally use Sea Bass - the Spanish Lubina, or any other good firm fleshed fish. A perfect Mediterranean Diet recipe.

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Baked Fish Recipe Ingredients for 2 people

Olive oil for frying
1 medium onion, finely chopped
2 plump cloves of garlic, finely chopped
Two whole Dorados - scored three or four times on each side with a sharp knife.
Two large potatoes - very finely sliced.
1 Large red pepper, in 1"/2.5cm. dice
2 Large tomatoes - roughly chopped
1 Lemon - in fine slices
2 Dried chillies - bashed in a pestle and mortar
1 tsp. Of Pimenton (smoked Spanish paprika)
1/2 a bottle of dry white wine
6 Large mushrooms - sliced
12 Good quality olives
A handfull of fresh herbs - we used mint coriander and parsley
Salt and freshly ground black pepper to taste

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Baked Fish Recipe Method

Okay - fry the potatoes, onions, garlic, red pepper and mushrooms in a medium non stick fry pan in plenty of olive oil, until lightly browned and just soft.
Arrange them in the bottom of a deep baking pan.
Set the fish on top.
Now - place the lemon slices along the top of the fish.
Right - mix the paprika and chillies into the wine and pour it in.
Add the herbs and olives.
Season with salt and ground black pepper.
Cover and seal the baking pan tightly with kitchen foil.
Bake in a medium hot oven 400ºf./200ºc. for 45 minutes.
Uncover and serve with plenty of our crusty bread.