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Recipe for family meals :

Spanish Baked Fish with Potatoes, Onions and Wine

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 lbs Potatoes, cut into 1/8" slices
1 mediun Onion, slivered
1/4 cup Olive oil
Kosher or sea salt, as needed
Freshly-ground black pepper, as needed
1/4 lb Tomato, in very thin wedges
2 lbs Turbot steaks, 1 inch thick (or other firm-flesh fish like halibut)
1 1/2 teaspoons Fresh thyme leaves (or 1/4 teaspoon dried thyme)
1 1/2 teaspoons Minced fresh rosemary (or 1/4 teaspoon dried rosemary)
1 1/2 teaspoons Minced fresh marjoram (or 1/4 teaspoon dried marjoram)
2 tablespoons Minced fresh parsley
Freshly-squeezed lemon juice
1/2 cup Dry white wine
1 tablespoon Dried bread crumbs

  • Arrange the potatoes and onion in layers in a greased baking pan, sprinkling each layer with oil (a total of 3 tablespoons), salt, and pepper (choose a pan in which you will have about 3 layers).
  • Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake in a 350º oven about 45 minutes, or until the potatoes are almost tender.
  • Meanwhile, sprinkle the fish steaks on both sides with salt and let sit.
  • Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, then sprinkle the fish and potatoes with thyme, rosemary, marjoram, parsley, and lemon juice.
  • Pour on the wine.
  • Dust the fish with bread crumbs and cook until the fish is just done, about 15 minutes, basting several times.

Serves 4

Martin James