Urta in the style of Sancti-Petri with fine chiclanero

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By Ángela

How it throws one's earth ... Sancti petri, which is not the luxury urbanization that many beyond the Andalusian borders think, is a deserted but charming fishing village next to La Barrosa Beach in Chiclana.

The castle of Sancti Petri is its flagship, surrounded by the sea, and a magical spot where Lorenzo hides every afternoon and delights us with dreamy sunsets. What to say about the gastronomic offer: the fish and seafood freshly brought from the sea or from the pipes (sea arms that go into the land) that supply it is exceptional.

Today I leave you a recipe of urta Baked in the area, magnificent and healthy, but you can still do it with other fish such as snapper or sea bass.

Urta in the style of Sancti-Petri with fine chiclanero

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How one's land throws... I am convinced that you will like this recipe for Urta in the style of Sancti-Petri with fine chiclanero

Urta in the style of Sancti-Petri with fine chiclanero
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 4
  • Total time:

Ingredients

  • 1 medium Bay urta
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 tomates
  • 4 medium potatoes
  • 1 large onions
  • Homemade tomato sauce
  • Chiclana fine wine if possible
  • Olive oil
  • shawl
  • Lemon slices
  • Freshly ground black pepper

Preparation

  1. Preheat oven to 190ºC.

  2. We peel the potatoes and cut them in slices. Next, in a frying pan, cover them with oil, and poach them (let them boil in oil over low-medium heat); Remove with a slotted spoon, drain and reserve.

  3. In the same oil, sauté the green and red peppers in strips and the onion in julienne strips. Once soft, mix with the tomato sauce; We place this fry in a dish somewhat larger than the fish (which will be gutted and without scales). On top we put the potatoes.

  4. Place the salt and pepper on top and put some lemon slices in the gills (We can also make some cuts in the loin and put more lemon slices).

  5. Drizzle the fish with a little extra virgin olive oil and a good splash of fine Chiclana wine.

  6. Put a splash of water in the bottom and cook in the oven for approximately 25-30 minutes.

Notes

Note: you can fry a few garlic cloves in a pan and put them on top of the fish instead of the crude oil.

Image: feastandphotos


Discover other recipes of: Baked Recipes, Fish Recipes

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