Peix en es Forn from Mediterranean Seafood by Alan Davidson
Peel and slice the potatoes. Oil the bottom of a baking dish and cover it with the slices of potato. Chop the onion, parsley and chard. Add half of this and half the peeled tomatoes. Season. Lay th...
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Cooking tools:
- Baking dish
- Oven
- Peeler
- Chef's knife
- Cutting board
Ingredients
- 3 large potatoes
- 1 large onion
- large bunch parsley
- large bunch Swiss chard
- 2 tomatoes, peeled salt and pepper
- 800–900 g (1¾–2 lb) of slices or fillets of a suitable fish (e.g. hake)
- 225–300 ml (8–10½ fl oz) olive oil
- 75 ml (3 fl oz) white wine
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