From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Heat olive oil in a large skillet over medium heat. Add onions and peppers, sauté until softened, about 6 minutes.
- 3
Add garlic and smoked paprika; cook for 1 minute until fragrant.
- 4
Stir in crushed tomatoes, white wine, bay leaf, salt, and pepper. Simmer uncovered for 10 minutes to thicken slightly.
- 5
Layer half the potato slices in a lightly greased 9x13-inch (23x33cm) baking dish. Sprinkle with a little salt.
- 6
Spoon half of the tomato-pepper mixture over the potatoes. Place fish pieces evenly on top.
- 7
Cover the fish with the remaining potatoes and top with the rest of the tomato-pepper sauce.
- 8
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, or until potatoes are tender and fish is cooked through.
- 9
Let rest 5 minutes before garnishing with chopped parsley and serving.