Mero al Horno

The grouper's flesh should be pearly and flake off in large chunks. Potatoes are slowly confit in cooking juices and olive oil, punctuated by a hint of smoked paprika.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 706
• Protein: 62 g
• Carbs: 42 g
• Fat: 28 g

Ingredients

• 1.2 kg Grouper ( whole and scaled )
• 800 g Potato ( sliced into rounds )
• 2 piece Yellow onion ( thinly sliced )
• 4 piece Garlic ( thinly sliced )
• 150 ml Dry white wine
• 100 ml Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( in half-moons )
• 1 tsp Smoked paprika
• 1 tbsp Flat-leaf parsley ( chopped )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the base

   Slice potatoes into 5mm rounds and thinly slice onions. Layer them in a baking dish, drizzle with olive oil, and season with salt and pepper.

2. Pre-cooking vegetables

   Bake at 200°C for 20 minutes. Potatoes should start to soften but not be fully cooked.

3. Preparing the fish

   Make two or three incisions on the grouper's skin. Salt the fish inside and out. Insert half a lemon slice into each slit.

4. Baking the grouper

   Place the fish on the potato bed. Pour the dry white wine into the bottom of the dish. Bake for 15 to 20 minutes depending on thickness, until the flesh is opaque at the bone.

5. Making the ajada

   In a pan, heat olive oil and brown sliced garlic. When garlic is golden, remove from heat, add smoked paprika and chopped flat parsley. Pour immediately over the hot fish.

Chef's tips

• Do not let the paprika burn in the hot oil, it will turn bitter.
• Check the cooking at the bone: if it detaches cleanly, the fish is ready.

Storage

Consume immediately. Reheated fish loses its pearly texture.