Spanish sunday seafood roast
( SERVES 6 )
This tasty combo of seafood roasted in the oven with potatoes and fennel is the perfect way to end the weekend. The flavours in this all-in-one dish are a taste of Spain, they’re light and fresh. Serve alongside warm, crusty bread with a good spread of butter.
|2 large||Potatoes, sliced thinly|
|1 head||Fennel, sliced thinly|
|1||Onion, finely chopped|
|2||Garlic cloves, crushed|
|½ tsp||Smoked paprika|
|1||Chorizo sausage, sliced|
|800 g||Mixed seafood, eg. mixed fish, salmon, prawns and whitefish|
|1 tin||Cherry tomatoes|
|½ cup||White wine|
|2 tsp||Lemon zest|
|1 pinch||Salt and pepper|
|2||Lemons, in wedges to serve|
- Preheat oven to 180C.
- In a large baking dish place the oil, potatoes, fennel, onion, garlic and paprika. Toss well together and place into the oven for 30 minutes until the potatoes are soft. Add the chorizo, and seafood.
- In a jug, combine the tomatoes, wine, zest, salt and pepper then pour over the dish. Return to the oven for 25 minutes or until the seafood is cooked through.
- Serve hot garnished with a few fennel leaves, some crusty bread and a squeeze of lemon.
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