Preparation

1. Season the snapper with a little salt and set aside.
2. Place 50 ml of oil in a saucepan, chopped garlic, chopped onions, bay leaves and let it simmer for about three minutes. Then add the cut pepper to the strips, the skinless tomato broken into pieces, drizzle with white wine and season with salt and pepper. Let it cook until the tomatoes start to come apart.
3. Wash, peel the potatoes and cut them into quarters. Place the fish and potatoes on a baking tray. Drizzle with the stew and the rest of the oil.
4. Take the tray to the preheated oven at 180ºC for about 45 to 50 minutes.

Ingredients

  • - 4 slices of snapper or whole snapper depending on the size
  • - 100 ml of olive oil
  • - 4 cloves of garlic
  • - 3 medium ripe tomatoes
  • - 100 ml of white wine
  • - 1 bay leaf
  • - 2 medium onions
  • - 1 red pepper
  • - Pepper (to taste)
  • - 1.2 kg potatoes
  • - Salt (to taste)