One-pan roast dorada

It’s the time of year when fruit, vegetables and protein are all you really need to survive. This dish is a bit more substantial, good for a lunch or dinner party, ideally eaten outdoors in a garden or on a terrace—it really does taste of Mediterranean sunshine! You’ll probably find it easier if you split the ingredients into two pans, and it’s absolutely essential that the fish is well cleaned of scales. Wash them well under cold water and run your fingers back against the grain of the scales to make sure they are all gone. If you don’t fancy the whole fish, ask your fishmonger to fillet them for you, allowing two fillets per person, and reduce the cooking time to 20 minutes. 

INGREDIENTS (serves 6)

• 6 medium-sized, dorada (gilt head bream) or lubina (sea bass), de-scaled, cleaned and dried (leaving heads on is optional, I think they look prettier with head intact)
• 6 large sprigs of rosemary
• 12 whole apricots, halved, pits removed or 6 large figs, halved
• 6 large potatoes, scrubbed, quartered and par-boiled until almost tender
• 3 onions, cut into quarters
• 1 cup almonds, blanched and skins removed
• 1 cup purple olives (or green, black are too intense)
• 1 glass of white or rosé wine
• 6 lemon wedges
• Olive oil
• Salt and pepper

METHOD

1. Preheat oven to 200ºC.
2. Drizzle olive oil into a large roasting pan and throw in the potatoes and onions. Roast for 15 minutes, until just starting to turn golden, toss and return to the oven for another 15 minutes.
3. Meanwhile, generously season the inside of each fish with salt and pepper and stuff a sprig of rosemary into each cavity.
4. Rub both sides of each fish with a little more olive oil and season.
5. Remove the potatoes from the oven and toss again, then lie the fish on top of the potatoes, allowing a good few centimetres between each one.
6. Sprinkle the olives, almonds and the apricots or figs over the top of the fish and potatoes.
7. Bake in the oven for 30 minutes and serve each fish on a plate garnished with the apricots or figs, olives and almonds, and drizzled with some of the juices.
8. Serve immediately with lemon wedges and crisp green salad topped with radishes.

Tara Stevens is a food writer and cook who splits her time between Barcelona and her cooking school, the Courtyard Kitchen, in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.