Get ready to transport your taste buds to the beautiful coastal regions of Galicia with this extraordinary turbot dish that will make you feel like you're dining right on the Spanish shoreline! Rodaballo a la Gallega is not just a recipe; it's a culinary journey that combines the freshest seafood with simple, yet incredibly flavorful ingredients that will have your dinner guests begging for seconds. Whether you're a seafood enthusiast or looking to impress with an authentic Spanish recipe, this dish promises to be a showstopper that's surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 rodaballo fish (turbot)
- 4 medium potatoes, sliced
- 1 onion, sliced
- 4 tablespoons olive oil
- Salt and paprika to taste
Instructions
- Begin by preparing the ingredients. Rinse the rodaballo fish (turbot) under cold water and pat it dry with paper towels. Set aside.
- Peel the medium potatoes and slice them into approximately 1/4 inch thick rounds. Place the sliced potatoes in a bowl of cold water to prevent them from browning while you prepare the other ingredients.
- Slice the onion into thin rings or half-moons, depending on your preference. Set aside.
- In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for about 10 minutes, or until they are just tender but not fully cooked. Drain the potatoes and set aside.
- In a large skillet or frying pan, heat 4 tablespoons of olive oil over medium heat. Once the oil is hot, add the sliced onions and sauté until they are soft and translucent, about 5 minutes.
- Add the partially cooked potatoes to the skillet with the onions. Stir gently to combine and allow the potatoes to absorb the flavors of the oil and onions. Season with salt and paprika to taste.
- Preheat your oven to 375°F (190°C). Transfer the potato and onion mixture to a large baking dish, spreading it out evenly.
- Place the rodaballo fish on top of the potato and onion mixture in the baking dish. Drizzle a little more olive oil over the fish and season it with salt and paprika to taste.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 20 minutes.
- After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once done, remove the baking dish from the oven and let it rest for a few minutes before serving. This dish can be served directly from the baking dish, garnished with fresh herbs if desired.
- Enjoy your delicious Rodaballo a la Gallega with a side of crusty bread and a glass of Spanish wine!
Tips
- Fish Selection: Always choose the freshest turbot possible. Look for firm, white flesh with a clean ocean smell.
- Potato Technique: Parboiling the potatoes before baking ensures they're perfectly tender and absorb all the delicious flavors.
- Oil Quality Matters: Use a high-quality extra virgin olive oil to enhance the authentic Spanish flavor profile.
- Seasoning Secrets: Don't be shy with paprika - it's key to achieving the traditional Galician taste.
- Cooking Temperature: Keep an eye on your oven temperature to prevent overcooking the delicate fish.
- Resting Time: Allow the dish to rest for a few minutes after cooking to let the flavors meld together.
- Serving Suggestion: Pair with a crisp Spanish white wine like Albariño for the ultimate dining experience.
Nutrition Facts
Calories: 455kcal
Carbohydrates: 31g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 75mg
