Rooster baked with potatoes

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Rooster baked with potatoes
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Rooster baked with potatoes

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Easy
Persons

4

rations
Preparation time

20

minutes
Cooking time

40

minutes
Calories

321

kcal/ration
Total time

1

hour 

Today I rescue from my mother's old recipe book, a recipe that we love every time she prepares it at home. It is baked rooster with potatoes and red onion. A recipe that, without a doubt, you will love 👌

The rooster is a very grateful pescadoo in all its aspects.> Very tastyo accompanied with baked potatoes and spices. It is also very similar to sole, except for the bones. However, these come off very easily and are easily seen 😉


The touch of the oven enhances the flavors, giving that crispy point to the potatoes and that golden perfection to the fish. And to sublimate this experience even more, put rhythm to your cooking with a playlist that accompanies every step, from preheating the oven to the last brushstroke of spices on your rooster, to the beat of melodies that feed the soul as much as this recipe.

What makes this recipe so >saludableis that it takes hardly any oil and is prepared in the oven (no frying). I promise you that the connection between this fish, vegetables and spices will taste like glory 😍

Do you want the recipe? Just swipe down 😉

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 4 loins rooster

  • 2 red onions

  • 3 medium potatoes

  • 20 g extra virgin olive oil

  • 1 t.c. teaspoon salt

  • 1 glass water

  • 1 t.c. teaspoon black pepper

  • 1 t.c. teaspoon parsley

  • 1 t.c. teaspoon garlic powder

Pasos

  • Prepare a baking dish and arrange the potatoes, cut widthwise, and the onions (emince cut) evenly distributed.
  • Sprinkle over the potatoes and onions: 20 g of extra virgin olive oil, 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Place the rooster loins on a bed of potatoes and onions. Season each tenderloin with a pinch of salt, a drizzle of oil and sprinkle 1 teaspoon of parsley and 1 teaspoon of garlic powder evenly distributed among the tenderloins.
  • Pour 1 glass of water into the dish, preferably from the side so as not to wash away the spices placed on the fish.
  • Preheat the oven to 180 °C (350 °F), setting it to heat up and down with the fan function on.
  • Once the oven is preheated, place the baking dish in the oven and place it on a medium-high rack.
    rooster baked
  • The fish should be cooked until golden brown, which may take approximately 15 minutes, although this time may vary depending on the oven.
  • Continue cooking until the potatoes are tender and golden brown on top, this could take a total of 30-40 minutes, depending on the type of potato and the oven. Check for doneness by pricking the potatoes with a fork.
  • Serve hot once removed from the oven.

Notas

  • Marinating the loins previously with a little lemon juice, chopped garlic and parsley can enhance the flavor of the fish. This will provide a citrus note that will complement the mild flavor of the rooster.
  • It is advisable to pre-cook them by blanching them in boiling water for about 5-7 minutes. This will ensure that the potatoes are perfectly cooked and have a softer texture once they come out of the oven.
    • >
  • For a more complete dish, you can incorporate other vegetables around the fish, such as sliced carrots, bell pepper strips or some green asparagus. This will add color and variety of nutrients to the dish.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 308g
  • Total number of serves: 4
  • Calories: 321kcal
  • Fat: 12.93g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 24.8mg
  • Sodium: 492.88mg
  • Potassium: 631.84mg
  • Carbohydrates: 31.25g
  • Fiber: 2.34g
  • Sugar: 1.14g
  • Protein: 13g
  • Vitamin A: 30.8IU
  • Vitamin C: 11.4mg
  • Calcium: 23.04mg
  • Iron: 2.32mg
If you are looking for 10

Key points of the recipe


  1. Preparation of the potatoes and onion: Be sure to cut the potatoes widthwise into slices of uniform thickness for even cooking. The red onion should be at the base to caramelize slightly and add flavor and sweetness.

  2. Roasting the fish: Keep in mind that the rooster cooks faster than the potatoes and onions, so adjust the oven time to prevent the fish from drying out. Sprinkle the salt, oil and spices evenly over the rooster loins to enhance their flavor.

  3. Times and temperatures: Pre-heat your oven to 180ºC in advance and place the baking dish at medium height. Check the cooking of the potatoes, which should be soft and golden on the surface, and do not rely only on the estimated time, as it may vary depending on the type of potato and the oven.

Pairing with wine

To pair a Rooster Baked with Potatoes, you should consider a wine that complements the lightness of the fish and the earthy texture of the potatoes. Ideally, we look for a wine that balances the richness of the olive oil and herbs without overshadowing the delicate flavor of the rooster. A classic pairing for this dish would be a light to medium bodied white wine with enough acidity to cut through the richness of the oil and enhance the flavors of the fish. Here are some pairing options:

РAlbari̱o: This Spanish wine from Galicia is known for its bright acidity and fruity notes, which can complement the smoothness of the rooster and aromatic herbs.
– Chardonnay not aged in oak: A Chardonnay that has not been aged in oak will maintain a freshness and acidity that can go very well with this dish, without overshadowing its flavor.
– Verdejo: Another Spanish wine, Verdejo has a lively acidity, but also herbaceous notes that can resonate with the parsley and garlic powder used in the recipe.
– Sauvignon Blanc: This wine is known for its citrus and herbaceous notes, making it a great partner for fish dishes with similar flavor profiles.

It is important that the wine chosen is not too heavy or tannic, as would be the case with most red wines, as it could overpower the flavor of the rooster.

There are pairings to avoid such as full-bodied red wines because the tannins and robust flavors can overpower the delicate flavor of the fish, or very sweet white wines, unless they have an acidity that offsets the sweetness, can make the dish feel less balanced.

In general, the key in the pairing for this dish is to find a wine that has a balance between acidity and fruity aromas, which can enhance the flavors of the fish and potatoes without competing with them. Remember to serve white wine at an appropriate temperature, around 8-12 °C, to enhance its qualities.

Beer pairing

Combining beer with fish can be an excellent pairing if you choose the right beer that complements the characteristics of the dish. Rooster Baked with Potatoes is a dish with a delicate flavor and smooth texture, so it would be ideal to choose a beer that does not overpower the subtle flavors of the fish, but has enough presence to harmonize with the baked potatoes.

For this dish, I would recommend a Pilsner or a Blonde Ale. These beers tend to have a clean, slightly malty flavor profile, with a fairly crisp and refreshing finish, which helps cleanse the palate between bites without overwhelming the subtle flavor of the baked rooster. The moderate carbonation of these beers can also complement the crispness of the potatoes.

A wheat beer such as a Witbier or Hefeweizen can also work. These beers have a slightly fruity and spicy character that can enhance the aromatic notes of the garlic and parsley used in the recipe.

It is important to avoid beers that are too bitter or have a high alcohol content, such as IPAs (India Pale Ale) or Imperial Stouts, as they tend to dominate and compete with the subtle flavors of the rooster and can create an undesirable contrast.

In general, when pairing beer with food, look for a balance between the flavors of the dish and the attributes of the beer, avoiding any choice that may be too intense or discordant with the flavor profile of the food.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Fish

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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