Meagre with garlic and paprika

Meagre with garlic and paprika

Corvina REX al ajo y pimentón

Recipe by Concha Bernad for LOVE Cocina

Photographer: Matías Pérez Llera

For 4 servings

A large CORVINA REX tail

200 ml of extra virgin olive oil

1 head of garlic

400 g of small potatoes

200 ml of cider

6 dried tomatoes



Spices: thyme, rosemary, oregano, freshly ground black pepper, coriander powder


Estimated time: 35 min

Clean the tail so that it does not have spines, except for the central spine to give it more flavor.

Put the spices in the mortar with the salt, crush and mix.

Add oil on the fish, smearing it well and incorporate the mixture of spices, massage so that it sticks and reserve until cooking.

Cut the head of garlic in half and put it upside down in the oil with the potatoes in a frying pan until golden brown.

Turn them over (the head of garlic and the potatoes) and add the chopped dried tomatoes.

Add the paprika and the finely chopped parsley.

In the oven tray place the meagre and cover it with a little cider and with the sauce that we have obtained.

Put in the oven and cook for about five minutes. (depending on the thickness).

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