John Myers
Ingredients for 4 servings:
- 8 potatoes
- 4 tbsp olive oil
- salt and pepper
- 3 tomatoes
- 75 g breadcrumbs
- 150 g paprika sausage (chorizo)
- 1 bunch basil or parsley
- 2 sprigs rosemary
- 800 g redfish fillet(s)
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Peel and wash the potatoes. Slice them and place them in a bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss the potatoes in the pan. Heat a large pan and fry the potato slices for about 2 minutes. Place in a roasting pan or on a baking sheet and bake at 200°C for 12 minutes. Meanwhile, slice the tomatoes. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil. Finely dice the chorizo and finely chop the herbs, and toss both with the breadcrumbs. Season the fish with salt and pepper. Remove the roasting pan or baking sheet from the oven. Arrange the tomatoes on top of the potatoes, season with salt, and pepper. Place the fish fillets on top. Sprinkle everything with the breadcrumbs and bake for another 12 minutes until golden brown.
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