Cómo hacer Brótola al Horno

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Brótola is a firm Atlantic fish baked with potato and onion, a Mar del Plata oven plate. The slices should stay moist under a little oil.

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.