Rodaballo al horno

Ingredientes:

1 rodaballo
4 patatas
2 cebollas
4 dientes de ajo
½ vaso de vino blanco
Perejil
Pimienta molida
Aceite de oliva
Sal

Elaboración:

Decimos al pescadero que nos quite las tripas y en casa lo lavamos muy bien y secamos con un poco de papel de cocina.
El tiempo de horno depende del tamaño del pescado. Este ha pesado 1’500 kg y lo he tenido 40 min, mas el tiempo de las patatas.

Ponemos el horno a 200º arriba y abajo, asi se va calentando mientras preparamos las patatas.
Machacamos en el mortero los dientes de ajo con un buen manojo de perejil y añadimos el vino, reservamos.
Pelamos las patatas, las lavamos y las hacemos rodajitas finas, cubrimos bien la badeja del horno y por encima ponemos la cebolla en rodajitas, también bien repartida, lo rociamos con aceite de oliva y con una cuchara vamos repartiendo el majado de ajo y perejil, salamos ligeramente e introducimos la bandeja en el horno, bajamos a 180º y dejamos 20 min.


Pasado el tiempo sacamos la bandeja y colocamos el pescado, al que le habremos  hecho previamente 3 rajas para que penetre bien el calor, lo salpimentamos y le ponemos un poco de aceite de oliva.
Lo introducimos en el horno y lo ponemos a 180º, solo la parte de abajo durante 15 min y pasado el tiempo, ponemos el calor arriba y abajo y lo dejamos 25 min mas.

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