Hello friends from this beautiful community of Paulina Kitchen! I hope they are very well and eating rich. Today we recommend a recipe with a delicious (although somewhat expensive) fish that is enjoyed, above all, on the European coasts and in North America: the baked rodaballo , a fish with a very particular shape, which seems crushed, but with a delicious and soft meat.
We leave you some info about this white fish and a recipe to do it in the oven and surprise everyone. Are they encouraged?
Content table
About this baked rodaballo recipe
The baked rodaballo that we are going to do on this occasion is a recipe that can also be applied to other fish also, like so many other recipes with fish. And as is a meat that does not require much cooking time, they are all fast and easy.
But in particular the great thing about this recipe is that it is armed at the baking source, the necessary time is left, always taking an eye on the doubts so that it does not pass and ready !!! You have a gourmet and different recipe to entertain who you want.
Some curiosities about this recipe
- ARZAK OVEN: While the recipe below is for a common oven, it could be done very well in Arzak oven since it has a vacuum cooking function, which allows to cook the fish at low temperature, thus preserving its nutrients and flavors.
- Because of its delicate taste and texture, Rodaballo is ideal to incorporate fish consumption into children. It is also recommended as light food.
- The rodaballo and accompaniment of this recipe make the pairing ideal with a very cold fruity wine.
About the Rodaballo
Rodaballo is a very tasty white fish , considered high quality thanks to the firm texture of its flesh and its soft and sweet flavor. Its particular, oval and flat shape, also makes it a very striking fish in sight. It is usually eaten for special occasions or end of the year parties since its cost is high.
This species inhabits the Atlantic Ocean and the Mediterranean Sea, however, can be found in two ways: in aquaculture, that is, raised and fed in a controlled manner in ponds or cages; Or in a wild version, which has seasonality, therefore its availability for fishing is more limited, but also more environmental.
The wild version of Rodaballo is considered the tastiest, but also the most expensive, since it is only in European summer. For this reason it is one of the most expensive fish in the world . Rodaballo raised in aquaculture is more accessible to the pocket and can be found in the market or in stores almost all year.
Uses of Rodaballo in the kitchen
Rodaballo has been present in the kitchen for several centuries. During the time of the Roman Empire it was highly valued and even raised it in fish farms. Also the Vikings and other cultures of northern Europe consumed it.
In the Middle Ages, the Rodaballo was considered a delicacy and was much appreciated by royalty and aristocracy. During that period he prepared mainly roasted and served with elaborate sauces.
It is currently a highly valued and exclusive fish in European cuisine, because it can prepare in many ways. It is usual to see it among the restaurant options in coastal areas, where it is easier to get fresh.
Rodaballo can be cooked in different ways , because its white meat and soft texture, a versatile ingredient to grilled, grilled, in Papillote, or baked, which is perhaps the most traditional way to do so and is an easy recipe to make at home.
You may also be interested in 9 recipes with easy and simple fish !
How is the baked rodaballo
As we mentioned before, one of the best known recipes is that of the baked rodaballo , which is very well accompanied with baked potatoes . It is very tasty to add fresh herbs in cooking, such as rosemary, thyme or hardness, and lemon slices above.
When Rodaballo is cooked, it is important to take care of the oven temperature so that the meat does not dry. An average temperature of 180 ° is optimal for this type of fish. Depending on size, it is estimated that cooking time can be about 20-25 minutes.
The rhodaballo that we usually find in the market has a weight around 1.5 kg to 2 kg, so it is a medium fish that is estimated to yield between 4 and 6 portions, for an average portion of 250/300 g. Anyway that can vary taking into account the garrisons that accompany the Rodaballo or how to prepare it.
Here you can also find a super easy recipe for cooking any type of baked fish .
Easy baked rodaballo recipe with potatoes
- Yield : 4 portions
- Preparation time: 1 hour
Ingredients
- 1 rodaballo of approximately 1.5 kg
- 4 medium potatoes
- 2 large onions
- 2 fresh rosemary branches
- Olive oil
- Salt and pepper to taste
Salsa ingredients
- 1/2 cup of white wine
- 1/2 cup of fish broth
- 1 tablespoon of butter (butter)
- 1 Branch of fresh parsley
- 1 tablespoon of flour
- Salt and pepper to taste
How to make baked rodaballo with step by step potatoes
- Preheat the oven to 180 ° (medium). Meanwhile, peel and cut the potatoes into fine slices and onions in rooms.
- In an oven source with an oil base place the potatoes and onions on top, salt and pepper at ease and put 1 rosemary branch on top. Cook for 20 minutes.
- Wash the rodaballo and dry with kitchen paper. Place it on the onions and potatoes (without the rosemary). Place the Romero branch that was left and salt and pepper.
- Bake the rodaballo for 20-25 minutes, until well cooked.
Salsa procedure
- In a small pan, melt the butter over low heat so that it does not burn. Add the flour and mix until brown.
- Incorporate the white wine, the fish broth and the finely chopped parsley. Cook over low heat for a few minutes, stirring constantly until the salsa thickens. Season with salt and pepper to taste.
- Serve the baked rodaballo with the potatoes and onions, and pour the sauce over the fish.
