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Brótola al Horno

Serves 4 Entree gluten-free, dairy-free, seafood, Fish

Brótola al Horno

Brótola al Horno hails from the bustling coastal city of Mar del Plata, where the Atlantic Ocean generously provides its firm-fleshed bounty. This dish is a beloved staple, often enjoyed during family lunches or casual dinners, particularly when the day's catch is fresh and the sea breeze carries the scent of salt and adventure. It's a straightforward yet cherished recipe, embodying the simplicity and richness of Argentine coastal cuisine.

The magic of Brótola al Horno lies in its balance of flavors and textures. The fish remains moist and tender, harmonizing beautifully with the soft, sweet onions and the earthiness of thinly sliced potatoes. A splash of white wine and a touch of olive oil bring the elements together, creating a dish that feels both hearty and light, a true reflection of the seaside it calls home.

Ingredients

  • 4brótola or similar steaks
  • 4potatoes, sliced
  • 2onions, sliced
  • 4 tbspolive oil
  • white winea splash
  • to tastesalt

Method

  1. Preheat your oven to 190°C (375°F). Take a large baking dish and drizzle 2 tablespoons of olive oil evenly across the bottom. This will prevent sticking and help with even cooking. Arrange the sliced potatoes in a single layer, followed by the sliced onions on top. Season generously with salt to enhance the natural flavors of the vegetables.
  2. Place the brótola steaks directly on top of the layered potatoes and onions. Drizzle the remaining 2 tablespoons of olive oil over the fish to keep it moist during baking. Add a splash of white wine over the entire dish, which will infuse the fish and vegetables with a subtle depth of flavor. Sprinkle a bit more salt over the fish to taste.
  3. Transfer the baking dish to the preheated oven. Bake until the potatoes are tender and the fish easily flakes apart with a fork, indicating it's cooked through. This should result in the fish having a slightly opaque appearance and the potatoes being soft when pierced with a knife.
  4. Once baked, remove the dish from the oven. Using a spoon, gently scoop up the pan juices from the bottom of the dish and drizzle them over the fish and vegetables. This step adds moisture and enhances the overall flavor profile of the dish.
  5. Serve the Brótola al Horno directly from the baking dish. This method allows the dish to retain its heat and lets everyone enjoy the rustic presentation typical of Mar del Plata home cooking.