Spanish roasted fish with patatas bravas

Spanish roasted fish with patatas bravas recipe

10 ratings

Try something new for your Sunday roast and transport your tastebuds to Spain with this stunning seafood medley, loaded with cod, salmon and prawns. Tapas classics patatas bravas and chorizo add a delicious smoky heat. See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 649 calories / serving

Ingredients

  • 7 tbsp olive oil
  • 500g desiree or new potatoes, cut into 2cm cubes
  • 4 sprigs fresh rosemary
  • 1 red onion, thinly sliced into wedges
  • 1 large fennel bulb (or 2 small), thinly sliced, leaves picked to serve
  • 300g cod, cut into 3cm chunks
  • 300g salmon, cut into 3cm chunks
  • 200g raw jumbo, tiger or king prawns
  • 100g chorizo, cut into thick slices
  • ½ lemon, zested and juiced
  • 150g vine cherry tomatoes
  • 1 lemon cut into wedges, to serve

For the patatas bravas sauce

  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, seeded and finely chopped, or 1/4 tsp dried chilli flakes
  • ½ tsp smoked paprika
  • 400g tin chopped tomatoes
  • ½ tsp sugar
  • 1-2 tsp red wine vinegar
  • 2 tbsp fresh basil, chopped

Each serving contains

  • Energy

    2715kj
    649kcal
    32%
  • Fat

    37g 53%
  • Saturates

    7g 37%
  • Sugars

    9g 10%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 30.9g Protein 49.4g Fibre 4.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Pour 2 tbsp olive oil into a large, fairly shallow roasting tray and heat in the oven for 3-4 mins. Add the cubed potatoes, 2 sprigs of rosemary, season well, then roast for 30-40 mins. Shake the tray occasionally to ensure they cook evenly.
  2. Meanwhile, scatter the red onion and fennel evenly in a large, shallow roasting tray. Drizzle with 1 tbsp olive oil, season, then roast for 15-20 mins.
  3. Put the cod, salmon, prawns and chorizo over the fennel and onion and scatter with the remaining rosemary and the lemon zest and juice. Tuck the cherry tomatoes between the fish, prawns and chorizo and drizzle with 3 tbsp olive oil. Roast for another 10 mins, or until the fish is cooked through.
  4. While the fennel is cooking, make the sauce for the patatas bravas. Heat 1 tbsp olive oil in a medium-sized pan over a medium heat. Add the red onion, season, then fry for 3-4 mins, until softened but not coloured. Add the garlic, chilli and smoked paprika, then fry for another 2 mins. Add the chopped tomatoes and sugar, then stir well. Bring to the boil, then turn down the heat and simmer for 15-20 mins, until thick and flavoursome. Remove from the heat and add the red wine vinegar. Season to taste.
  5. Spoon the tomato sauce onto a serving dish with the hot potatoes, then scatter with the basil. Serve with the roasted fish, fennel leaves and lemon wedges.

Tip: You can peel the potatoes if you prefer, but leaving them with their skins on to roast means they will come out of the oven with a deliciously crispy finish.

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