 Burdetto
This fish may be kept whole, cut into pieces
or filleted. Serves 4.
INGREDIENTS
- 1/2 cup Prenzel
Garlic Olive Oil
- 1 onion, peeled and chopped
- 2 Tbsp hot paprika
- Salt
- 1/2 kg ripe peeled tomatoes or canned tomatoes,
chopped
- 2 Tbsp Prenzel
Cabernet Sauvignon Vinegar
- 1kg fish of your choice, cleaned and scaled
or filleted fish
- Small handful fresh parsley, washed and chopped
METHOD
Preheat oven to 200°C.
Heat the Garlic Olive Oil in pan and sauté
the onion until soft. Add the paprika, and simmer
for a few minutes.
Season with paprika and salt. Add the tomatoes
and vinegar and simmer the sauce until it has
thickened slightly (about 15 minutes).
Place the fish in a large oven dish, spoon the
sauce over it, and cover the dish. Bake for 15-20
minutes, depending upon whether the fish is in
pieces or whole.
The oil should have started to separate from
the sauce and the fish should be cooked through.
Garnish with parsley and serve immediately, accompanied
by sautéed potatoes or potato wedges.
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